For the sweet pheasant, first prepare the filling.
To do this, soak the rolls in milk, then squeeze well and pass through a sieve.
Mix the room-warm butter with eggs until creamy, add salt and pepper and mix with the bread mixture.
Finely chop the cooked chestnuts and pistachios, and chop the almonds into sticks.
Stir everything together with sugar and raisins.
If necessary, add some breadcrumbs to give the filling the desired consistency.
Now salt the pheasant well inside and out.
Fill in the farce and sew up the opening.
Melt plenty of butter in a saucepan.
Put the pheasant in and fry it until golden brown all over.
Place in the preheated oven and roast at 180 °C for 50-80 minutes, depending on the size.
In the meantime, baste repeatedly and, if necessary, add more soup or water.
Turn the pheasant once.
In the meantime, cut the apples in half, lard with cloves and steam in a little butter.
Then carve the roasted pheasant and let it rest for a while while still warm.
Degrease the roast stock, deglaze with white wine, bring to the boil and thicken with apricot jam.
Arrange the pheasant on warmed plates with the apples and pour the sauce over it.