Nutritional information for fresh chestnuts
Nutritional information for dried chestnuts
Nutritional information for chestnut flour
Suh's Roasted Pheasant with Lingonberries and Chestnut Sauce
Roast chestnuts until soft, peel and chop in half, set aside. Roast pheasant, cut in half, and de-bone. Re-heat with a little water, and white wine in a 400 degree F oven for 10 minutes. Meanwhile, sauté chestnuts in butter with lingonberries. De-glaze with brandy, chicken stock, and cream. Reduce the liquid by 1/3. Add the demi-glaze. Season with the parsley, salt and pepper to taste. Cover the pheasant. Garnish and serve.
Chef Herman Suhs