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1
Make the stock by simmering the pheasant neck and gizzard with the onion, carrot and celery, salt and pepper, thyme and bayleaf for 20 minutes.
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2
Set aside.
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3
Melt the butter in a casserole large enought to hold the pheasant surrounded by vegetables in one layer.
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4
Saute the carrots, shallots and turnips in the butter until they are golden.
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5
Sprinkle the flour on the pheasant and brown in the butter.
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6
Turn down heat, cover and leave to simmer.
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7
Meanwhile, make a short vertical slit through the top of the chestnuts toward the bottom.
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8
Simmer for five minutes in boiling water.
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9
Remove with a slotted spoon one at a time and peel while hot.
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10
If you allow the chestnuts to cool, the inner skin sticks to the chestnuts.
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11
Use rubber gloves if you cannot peel the chestnuts with your bare fingers.
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12
Add the chestnuts to the casserole.
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13
Add the wine and one cup of stock.
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14
Cover and cook for half an hour.
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15
Test the pheasant for doneness and season with salt and pepper.
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16
Remove the pheasant to a serving dish.
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17
If the sauce is too liquid, bring to boil and reduce.
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18
If it is too thick, add more stock.
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19
Arrange the vegetables and sauce around the pheasant and serve hot.
