Pheasant in cider with sage, bacon and apple

Name: pheasant in cider with sage, bacon and apple
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 shallot; 2 jazz apple or other apple; 400 g pheasant fillet Party favorite; 8 leaf fresh sage leaf; 4 slice bacon; 50 g unsalted butter or margarine; 1 el mix for mulled wine; 100 ml apple cider

Ingredients

Directions

Chop the shallot. Cut each apple into 8 parts and remove the core.
Sprinkle the pheasant fillets with pepper and place 2 leaves of sage on each fillet. Cover with a slice of bacon and press.
Heat the butter in a frying pan and fry the meat with the bacon down for 6 minutes on a high heat. Turn halfway.
Remove the meat from the pan and keep warm on a plate under aluminum foil.
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.
Add the apple cider and cook over medium heat for 2 minutes.
Serve the pheasant with the apple cider gravy. Bon appétit! .