Yield: 40 Servings

Ingredients:

Balsamic Chestnut Glaze:
• 10 cups bacon, sliced
• 2 onions, finely diced
• 4 shallots, finely diced
• ¼ cup garlic, minced
• ½ bunch celery, finely diced
• Salt and pepper
• 1 pound chestnuts, peeled and sliced
• ½ cup flour
• 1 cup brandy
• ½ cup brown sugar
• Sprigs of rosemary
• Sprigs of thyme
• 375 milliliters port wine
• 5 cups balsamic
• 8 ounces chicken demi-glace
• 8 cups water
  
  Mushroom Leek Bread Pudding:
• ½ pound butter
• 4 cups shallot, juilienned
• 10 leeks, juilienned
• ¼ cup garlic, chopped
• 8 cups wild mushrooms
• Salt and pepper
• ¼ cup brown sugar
• ¼ cup brandy
• 8 cups half and half
• Sprigs of rosemary
• Sprigs of thyme
• 10 cloves garlic
• Salt and peppercorns
• 3 loves ciabatta, diced
• 12 eggs
• 3 cups gruyere, grated
• 2 ½ cups parmesan, grated
  
  Baby Brussel Sprouts:
• 8 cups baby Brussel sprouts
• 8 Tablespoons butter
• 8 cloves garlic, minced
• Salt and pepper
  
  Pheasant:
• 20 pheasant breasts
• Salt and pepper
• Olive oil
• Balsamic Chestnut Glaze

Method:
For the Balsamic Chestnut Glaze:
In a large sauté pan render the bacon until golden brown and drain most of the grease. Add the onions, shallots, garlic and celery to the pan. Season with salt and pepper and sauté until the vegetables are tender. Add the chestnuts and sauté until tender then add the flour and cook for 3-4 minutes. Deglaze the pan with brandy then add the brown sugar, rosemary and thyme. Finish by adding the port wine, balsamic, demi-glace and water and reduce by half. Season with salt and pepper.

For the Mushroom Leek Bread Pudding:
Preheat oven to 375ºF. In a large sauté pan melt the butter and sauté the shallots, leeks, garlic and mushrooms. Season with salt and pepper and add the brown sugar. Deglaze with the brandy, strain, and reserve, keeping warm.

In a large saucepan steep the half and half, rosemary, thyme and garlic over medium-low heat and season with salt and peppercorns. Strain. In a large bowl combine the ciabatta, eggs, gruyere, 2 cups of the parmesan, and season with salt and pepper. Pour the steeped liquid over the bread mixture then distribute in buttered loaf pans. Top with the remaining parmesan cheese and bake until golden brown.

For the Baby Brussel Sprouts:
Blanch the Brussel sprouts until knife tender, then sauté with the butter and garlic. Season with salt and pepper and reserve, keeping warm.

For the Pheasant:
Preheat oven to 500ºF. Season the pheasant breasts with salt and pepper and sauté them skin side down in olive oil over medium-high heat until golden brown. Flip the breasts and sauté the other side, then flip again and cover with the Balsamic Chestnut Glaze. Cook for 5-10 minutes until medium-rare. Slice on the bias.

To Assemble and Serve:
Slice the Mushroom Leek Bread Pudding on the bias and place on a plate with the Baby Brussel Sprouts next to it. Place the pheasant on the Mushroom Leek Bread Pudding and top with Balsamic Chestnut Glaze.

Wine Pairing:
A medium-bodied Rhône style blend.

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