Pheasant with Maple Syrup

Cut the bread crust and soak the slices in the milk. Chop half of the walnuts, leaving the other half whole. Mix the minced nuts with the slightly squeezed bread, egg and the Petits Suisses or possibly cream cheese (stir until creamy beforehand), season with salt and season with pepper. Fill the mixture into the pheasant, close pheasant with spaghetti and tie.

Melt 1 tablespoon of oil and 1 tablespoon of butter in a roasting pan (lid required). Once the fat is hot, sear the pheasant on all sides until golden, extinguish with cognac and flambé. Pour maple syrup, season with salt and pepper, then close the roaster and steam the whole 45 min. on medium – low fire.

In the meantime, cook the potatoes in salted water for 25 minutes or longer, depending on their size. Then rinse with cold water and peel. Fry the potatoes in the remaining oil and butter until crispy. Season with salt and pepper.

15 minutes before the pheasant is ready, add the chestnuts and the remaining walnuts to the roasting pan. Then remove the pheasant from the cooking pot, wrap it in aluminum foil and let it rest for 20 minutes.

Put the chestnuts, potatoes and walnuts on a serving dish. Deglaze the roasting pan with half a glass of water, scrape off the drippings and bring to the boil over a high heat, stirring and seasoning. Then pour the sauce into a sauce boat. Unwrap the pheasant and place it on the serving plate.

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