The recipe is just as known as Faisan Belle Normandie.
Score chestnuts crosswise. Put them on a baking tray. Place in oven heated to 220 °C (gas: level 5) Form and roast in 15 min. Take chestnuts out of the oven little by little. While they are hot, peel them off easily. Also peel off the inner skin.
Heat beef broth. Put the whole chestnuts in it for another 15 minutes. The clear soup must be almost boiled away, glaze chestnuts in it. Peel apples. Divide each apple into six slices and core them (in the original, the slices are cut into olive shapes – it is easier to leave them as they are). Heat butter in a frying pan. Toss the apple slices in it for 8 minutes. Set aside and keep warm.
Rinse pheasant under cold water, dry inside and out with household paper. Rub inside and out with salt. Tie wings and legs to body. Wrap with bacon slices (barding). Heat oil or possibly light butter. Sear pheasant all over, then roast for 60 minutes, gradually adding hot water. Occasionally top with roast stock. Remove pheasant from cooking pot. Remove thread. Arrange on a heated platter. Keep warm. Heat chestnuts and apples one by one in the roast stock. Garnish pheasant with them.
For sauce, add Calvados and cider to saucepan, bring to a boil briefly. Thicken with maizena (cornstarch) mixed in cold water. Whipped cream
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