Pheasant with chocolate sauce
Fried pheasant with a sauce of chocolate
Sprinkle the pheasant with pepper. Heat the butter in a frying pan and fry the pheasant for 20 minutes.
Chop the onion. Cut the stalk of the red pepper. Roll the pepper between your hands so that the seeds fall out. Cut the pepper into rings.
Cut the tomatoes into cubes and finely chop the almonds. Heat the butter in a saucepan and add the onion and red pepper.
Squeeze the garlic over the onion and gently fry it for about 3 minutes.
Add the tomatoes, almonds, raisins, gingerbread spices and a chicken stock cube with the water to the onion mixture.
Let the sauce cook gently for about 5 minutes. Puree the sauce in a food processor. Fry the pheasant in about 45 minutes.
Add the sauce to the pheasant, bring the sauce to the boil and simmer the pheasant with the lid on the pan for about 20 minutes.
Place the pheasant on a warm dish and keep warm. Break the chocolate into small pieces and stir through the sauce.
Let the chocolate sauce cook gently for about 5 minutes and season with pepper.
Pour a little chocolate sauce over the pheasant and serve the rest in a sauce bowl.
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