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Pheasant with Sauerkraut
Celebrate the game season with this delicious recipe with pheasant, sauerkraut and homemade sauce.
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Ingredients
Directions
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Put the sauerkraut in a sieve, rinse well under cold running water and let it drain.
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Put in a pan and add the bacon strips, bay leaves, cloves, butter and white wine. Put on low heat and simmer for 2 hours with the lid on the pan.
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Meanwhile cut the pheasant bolts with a sharp chef's knife.
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Then cut the fillets of the pheasant along the carcass. Cut the carcass into pieces and put the fillets in the refrigerator until use.
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Heat the butter in a frying pan. Sprinkle the pheasant bolts with salt and pepper. Fry them in brown for about 3 minutes and remove from the pan.
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Halve the unpeeled onion and lay with the cutting edges down in the frying pan.
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Bake until the cutting edge is dark brown. Add the wildfire and the pieces of carcass. Put the bolts with it and let it stew for 1 hour with the lid on the pan.
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Remove the pieces of carcass from the stock and throw them away. Take the bolts from the fond and keep warm under aluminum foil.
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Drain the fond until there is a small bottom in the pan (about 100 ml). Add the whipped cream and continue to reduce to a sauce.
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Heat the rest of the butter in a frying pan. Sprinkle the pheasant fillets with pepper and salt and bake for 3 minutes on the sheet on medium heat.
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Turn the fire down and place the bolts. Turn the fillets over and cook for 3 minutes on low heat.
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Season the sauce with pepper and salt. Divide the sauerkraut over the plates. Place a bolt and a fillet on each plate. Spoon the sauce over it.
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Nutrition
825Calories
Sodium0% DV1.350mg
Fat85% DV55g
Protein140% DV70g
Carbs2% DV5g
Fiber16% DV4g
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