Roast Pheasant with Chestnut Fennel Fricassee

Ingredients

• 2 cups fresh chestnuts
• ¾ cup wild rice
• 1 teaspoon salt, plus more to taste
• 1 pheasant (about 3 pounds)
• ¼ cup fresh rosemary, finely chopped, plus whole sprigs for garnish
• 1 clove garlic, minced
• 6 shallots, 2 minced and 4 slivered lengthwise
• Freshly ground pepper
• 2 tablespoons plus 1 teaspoon unsalted butter
• 1 teaspoon olive oil
• 2 fennel bulbs (about 8 ounces each), sliced thinly crosswise
• 1 cup Brown Game Stock or chicken stock

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