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Roast Pheasant with Chestnut Fennel Fricassee

Roast Pheasant with Chestnut Fennel Fricassee
S G W E P S F S P C C M S L M A S

Ingredients

2 cups fresh chestnuts
3/4 cup wild rice
1 teaspoon salt, plus more to taste
1 pheasant (about 3 pounds)
1/4 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