Pheasant with calvados and apples

Cut the bacon into strips and finely chop the onion and garlic. Rub the bolts with salt and pepper. Preheat the oven to 140 ° C.

Heat the butter and oil in a frying pan. Fry the bacon, onion and garlic over medium heat until the bacon is golden brown. Scoop everything out of the pan. Now fry the pheasant bolts for about 4 minutes in the roast brown. Also remove them from the pan.

Remove the core from the apple and cut into cubes. Fry the apples for 3 minutes in the frying juices, then quench with the Calvados. Then place the bolts on the apples and spread the bacon mixture around them. Close the pan and simmer for 10 minutes. Then put the pan in the oven for 1 hour.

Then remove the bolts from the pan and stir in the whipped cream through the apple-pie mixture. Puree this with the hand blender. Divide the mixture over the pheasant bolts. Serve a mashed potato with some sauerkraut.