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Pheasant with chocolate sauce
Fried pheasant with a sauce of chocolate
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Ingredients
Directions
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Sprinkle the pheasant with pepper. Heat the butter in a frying pan and fry the pheasant for 20 minutes.
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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.
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Cut the tomatoes into cubes and finely chop the almonds. Heat the butter in a saucepan and add the onion and red pepper.
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Squeeze the garlic over the onion and gently fry it for about 3 minutes.
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Add the tomatoes, almonds, raisins, gingerbread spices and a chicken stock cube with the water to the onion mixture.
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Let the sauce cook gently for about 5 minutes. Puree the sauce in a food processor. Fry the pheasant in about 45 minutes.
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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.
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Place the pheasant on a warm dish and keep warm. Break the chocolate into small pieces and stir through the sauce.
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Let the chocolate sauce cook gently for about 5 minutes and season with pepper.
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Pour a little chocolate sauce over the pheasant and serve the rest in a sauce bowl.
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Nutrition
815Calories
Sodium1% DV30mg
Fat85% DV55g
Protein132% DV66g
Carbs5% DV14g
Fiber4% DV1g
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