Stuffed pheasant

Washes well pheasant and dry off inside. Meanwhile, Saute Bacon with olive oil, shallots, Rosemary and boiled potato into pieces. Put aside the bread soaked in milk. When everything is browned, add the soaked bread and mix well adding half Apple cut into pieces and boiled chestnuts, passed through a sieve, an egg and a bit of cognac. Amalgam and fill good pheasant pushing the stuffing all the way down and then sew the hole.

He overlaid the pheasant with Bacon slices and tie with kitchen string. the pheasant in a pot with oil and Rosemary; Brown over high heat, turning every 10 minutes. Fades with cognac and then add the broth and whole peeled chestnuts. Let Cook for 2 hours over low heat covered remembering to turn it from time to time. Finally add the cream and let thicken for 10 minutes. Pulls out pheasant, cut it into pieces and serve with the gravy.