Roasted pheasant with chestnuts

Roasted pheasant with chestnuts

Pheasant 1/3 pcs., 5 melted lard, butter 5, 100 milk, wine (Madeira) 5, chestnuts peeled 125, 3 sugar, herbs.

Fry prepared pheasant and cut into portions. Peeled chestnut kernel slice, pour the milk, cover bowl with a lid tightly and cook for 30-40 minutes.

Thereafter chestnuts through a sieve with milk. The chestnut puree add the butter, salt, sugar. All the warm, stirring occasionally.
When a pheasant pieces to put on a dish or a plate, garnish with chestnut puree and pour the juice.
To prepare the juice from a saucepan drain the fat, add the Madeira, strong brown broth (40-50 g), to boil, season with oil and filter. Garnish with herbs.

8 Comments Add yours

  1. Chestnuts are an ingredient that I just don't use often enough. I love them so I must use them more!


  2. Are the measurements in grams, ounces, cups, or milliliters? It reminds me of the recipes I found in an old English cookbook – they are very interesting, but seem impossible to properly reproduce.


  3. Lisa Lotts says:

    I would love to see a finished picture of this dish — it sounds wonderful!


  4. The layouts accompanying recipes of this publication, and given a set number of products in grams net weight (net) on one portion or 1 kg, or 100 pieces of finished products. Tab 'ABOUT' in top bar 🙂


  5. Unfortunately, in 1955 the Soviet Union had few photos 🙂


  6. Gwen says:

    Very interesting!


  7. I must admit I have never had pheasant. It sounds like a simple and yet delicious meal. I love finding recipes from other countries!


  8. I love roasted chestnuts and often add them to my salads in the autumn.


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