📝 About This Recipe
This elegant dish captures the essence of the autumn harvest, blending the lean, gamey depth of pheasant with the buttery sweetness of roasted chestnuts. Inspired by the rustic hunting lodges of the French countryside, the bird is gently pan-seared and then roasted to succulent perfection. The addition of smoky bacon and a velvety Cognac cream sauce elevates this into a sophisticated masterpiece that is both comforting and profoundly flavorful.
🥗 Ingredients
The Pheasant
- 2 pieces Whole pheasants (approx. 1.5 lbs each, cleaned and patted dry)
- 3 tablespoons Unsalted butter (softened)
- 4 sprigs Fresh thyme
- to taste Salt and freshly cracked black pepper
Chestnuts and Aromatics
- 1.5 cups Cooked chestnuts (peeled and roasted (vacuum-packed works well))
- 4 ounces Smoked pancetta or thick-cut bacon (diced into lardons)
- 3 large Shallots (finely minced)
- 2 cloves Garlic (smashed)
- 1 small Carrot (finely diced)
The Sauce
- 1/4 cup Cognac or Brandy (good quality)
- 1/2 cup Dry white wine (such as Chardonnay or Sauvignon Blanc)
- 1 cup Chicken or Game stock (low sodium)
- 1/2 cup Heavy cream
- 1 tablespoon Red currant jelly (for a hint of acidity and sweetness)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Remove the pheasants from the refrigerator 20 minutes before cooking to bring them to room temperature.
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2
Pat the pheasants extremely dry with paper towels. Season the cavities with salt, pepper, and a sprig of thyme. Truss the legs with kitchen twine for even cooking.
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3
Rub the skin of the pheasants with 1 tablespoon of butter and season generously with salt and pepper.
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4
In a large, oven-proof skillet or Dutch oven, melt the remaining butter over medium-high heat. Brown the pheasants on all sides until the skin is golden (about 3-4 minutes per side).
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5
Remove the pheasants from the pan and set aside on a plate. In the same pan, add the diced pancetta and cook until crispy and the fat has rendered.
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6
Add the minced shallots, diced carrots, and smashed garlic to the pan. Sauté for 3-4 minutes until softened and fragrant.
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7
Stir in the chestnuts, tossing them in the rendered fat and aromatics for 2 minutes to slightly caramelize their edges.
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8
Deglaze the pan with the Cognac, scraping the bottom to release the browned bits (fond). Be careful as the alcohol may flame briefly.
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9
Pour in the white wine and stock. Place the pheasants back into the pan, nestled among the chestnuts and aromatics.
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10
Transfer the pan to the oven and roast for 25-30 minutes, or until the internal temperature reaches 155°F (68°C) in the thickest part of the breast.
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11
Remove the pheasants from the pan and place them on a warm platter. Tent loosely with foil and let them rest for at least 10 minutes.
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12
Place the skillet back on the stovetop over medium heat. Stir in the heavy cream and red currant jelly. Simmer for 5-7 minutes until the sauce thickens and coats the back of a spoon.
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13
Taste the sauce and adjust seasoning with salt and pepper if needed. Discard the garlic cloves.
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14
Carve the pheasant into breasts and legs. Serve over a bed of the chestnuts and aromatics, spooning the rich Cognac cream sauce generously over the top.
💡 Chef's Tips
Pheasant is very lean; do not overcook it or it will become dry. Using a meat thermometer is essential. If you can't find pheasant, this recipe works beautifully with guinea fowl or a high-quality organic chicken. For extra crispy skin, you can baste the bird with the pan juices halfway through the roasting process. If the sauce is too thin, whisk in a small knob of butter mixed with flour (beurre manié) at the end to thicken instantly.
🍽️ Serving Suggestions
Pair with a robust Pinot Noir or a classic Châteauneuf-du-Pape to complement the gamey notes. Serve alongside creamy mashed potatoes or a wild mushroom risotto to soak up the sauce. Roasted root vegetables like parsnips or honey-glazed carrots make a perfect seasonal side. A side of braised red cabbage with apples provides a lovely tart contrast to the rich cream sauce.