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Pheasant in cider with sage, bacon and apple
Pheasant in cider with sage, bacon and apple
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Ingredients
Directions
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Chop the shallot. Cut each apple into 8 parts and remove the core.
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Sprinkle the pheasant fillets with pepper and place 2 leaves of sage on each fillet. Cover with a slice of bacon and press.
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Heat the butter in a frying pan and fry the meat with the bacon down for 6 minutes on a high heat. Turn halfway.
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Remove the meat from the pan and keep warm on a plate under aluminum foil.
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Fry the shallot 1 min. In the remaining shortening. Add the apple and mix for mulled wine and cook over medium heat for 4 min. Change regularly.
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Add the apple cider and cook over medium heat for 2 minutes.
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Serve the pheasant with the apple cider gravy. Bon appétit! .
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Nutrition
325Calories
Sodium10% DV235mg
Fat29% DV19g
Protein52% DV26g
Carbs4% DV11g
Fiber8% DV2g
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