Roast Pheasant with Chestnuts and Mashed Potatoes

For the pheasant: Preheat the oven to 200°C (approximately 390°F).

Rinse pheasant, pat dry, season inside and out with salt, pepper, caraway and lemon juice.

Peel onions, cut in half and slice. Peel and dice carrots and celery. Rinse leeks and cut into rings. Fill pheasant with 200 grams (approximately 7 ounces) of chestnuts and half onions. Secure with kitchen string. Lay pheasant breast-side down in a roasting pan, pour hot butter over pheasant and roast for 10 minutes. Pour in white wine, cover and roast for 30 minutes more. 

After 30 minutes, turn pheasant. Add remaining chestnuts, onions and vegetables to roasting pan and pour in chicken stock. Keep covered and cook for another 50 minutes. Baste with pan juices throughout. 

For the side dishes: Meanwhile, peel and mince shallots and garlic. Mince chestnuts. Rinse parsley, shake dry and mince.

Rinse potatoes and steam for 30-40 minutes, depending on size.

After 50 minutes, uncover roasting pan and roast pheasant 20-30 minutes more. 

Peel potatoes and press through a ricer. Stir in hot milk and half the butter and season with salt, pepper and nutmeg.

Heat the remaining butter in a frying pan, sauté shallots and garlic until soft, add chestnuts and breadcrumbs and fry stirring constantly. Mix in parsley and set aside.

Remove pheasant and keep warm. Pour pan juices through a sieve, reserving vegetables. 

Season pan juices to taste. Thicken as desired with equal parts cold water and cornstarch. Add a little cream, as desired.