pheasant with herb cream

Fry the pheasant fillets: season the fillets with pepper, salt and a game mix from the mill. Fry them in butter until brown. Add a dash of water and a dash of Calvados, put the lid on the pan and let it simmer for about ten minutes on a low flame until they are done. Remove the fillets from the pan and keep them warm under aluminium foil. The sauce: drain the fat, deglaze the pan with Calvados. Sieve and add a bottle of light culinary cream and some prepared chicken stock. Let it reduce and thicken only if necessary.

Make the celeriac puree: steam the celeriac cut into large cubes for about 10 minutes. Leave to cool and add a generous splash of culinary cream. Purée with the immersion blender. Season with a few turns of the pepper mill, salt mill and nutmeg. Prepare the Brussels sprouts. Steam them half-cooked in about seven minutes. In the meantime, fry the finely chopped shallots in some butter or other frying product. Add the cooked sprouts, season with pepper, salt and nutmeg and leave to simmer, covered, until the preparation is cooked. Chestnut preparation: defat a piece of bacon 'petit salé' and cut it into half-centimetre-thick strips. This bacon is really of a special quality and only available for a short time. Dice the strips and fry them in a little olive oil until crispy. Cut a packet of pre-cooked chestnuts into smaller pieces and put them together with the bacon and chopped parsley in a frying pan with a dash of liquid frying agent or a little butter. Fry until the parsley is crisp. On the dinner plate: a piece of pheasant, half covered with a spoonful of sauce. On top of that, a ring of celeriac puree, a quenelle of chestnut with bacon and a spoonful of Brussels sprouts.