Puree the chestnuts and knead them with the petits-suisses, sausage meat and seasoning. Stuff the pheasant with this mixture (if you have his liver, add it), sew the opening.
Brown the pheasant in butter, cover and simmer for 45 minutes, basting occasionally with the port wine. Serve with whole chestnuts cooked in butter or a puree of chestnuts, and with as many small chipolata sausages as you like.
a retour de Chasse, Corbières 2014 or a Château Haut-Sarpe, Family Janoueix, St Émilion Grand Cru 201