Pheasant with apples and chestnuts in a whiskey-brandy sauce.
1 pheasant up to 1 kg
1 cup(s) dairy cream
1/2 cup(s) brandy
6 tablespoon(s) butter
2 tablespoon(s) brown sugar
1/2 kg chestnuts, half-boiled and peeled
1 kg apples, peeled and sliced
2 tablespoon(s) whiskey
6-8 cloves
6-8 peeled baby onions
salt and pepper
Let the pheasant to completely defrost and wash it well both inside and outside. Drain it well. If the pheasant is fresh, pluck the feathers and remove any remains with a sharp knife.
Place the pheasant in a large stockpot and sauté with 2 tablespoons of butter, over a medium fire. Add the onions, salt and pepper and sauté while mixing constantly. Add the cloves and 1 1/2 cup of water, cover the pot and simmer the pheasant, with the legs facing down, for 1 1/2 hour.
Remove the pheasant and the onions from the pot and place them on a platter. Put it aside for a while. Cover the platter to keep it warm.
Add the brandy and the whiskey to the stockpot and flambé them. Once the flames are out, add the dairy cream, mix it and let it boil for 5 minutes over a medium fire.
Melt 2 tablespoons of butter in a non stick-pan and sauté half of the apples and half of the chestnuts sprinkled with sugar over a medium fire until they become brown. Place them on the platter with the pheasant. Add the remaining butter into the pan and sauté the remaining apples with the remaining chestnuts with the rest of the sugar. Once done, place them on the platter with the pheasant. Pour some of the sauce over the pheasant and place the rest in a serving dish.
Serve immediately.
