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Suh's Roasted Pheasant with Lingonberries and Chestnut Sauce


Pheasant
  • 8 chestnuts
  • 1/2 a roasted pheasant
  • 1/2 cup chicken stock
  • 2 tablespoons lingonberries
  • 1/4 cup heavy whipping cream
  • 1 teaspoon butter
  • 1 teaspoon brandy
  • 2 tablespoons demi-glaze sauce
  • parsley, salt, and pepper to taste

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
Herman's European Café
214 N. Mitchell St.
Cadillac, MI 49601

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