Stuffed pheasant in ham with chicory salad

Name: stuffed pheasant in ham with chicory salad
Total time: 50 min
Yield: 4
Ingredients: 200 gram sauerkraut; 100 gram Apple juice; 6 dried apricots; 4 pheasant fillets; 8 paste dried ham; 2 pickle; 2 stump chicory; 1 pink lady apple

Ingredients

Directions

Chop the apricots.
Put the sauerkraut with the apple juice and apricots in a saucepan.
Put the lid on and bring to the boil.
Allow to simmer for 30 minutes on low heat.
Allow the pheasant fillets to warm up outside the fridge for 30 minutes.
Preheat the oven to 150 ° C.
Salt the meat and fry 2 to 3 minutes per side in the butter on high heat.
Allow to cool for a minute on the cutting board, then make a long deep notch on the side.
The meat does not yet have to be completely cooked.
Put the sauerkraut in a colander, press out the excess apple juice.
Fill the fillet with the hot sauerkraut.
Roll the meat tightly in the ham.
Put this in the oven for another 10 minutes.
Meanwhile, cut the pickle and apple into matches.
Cut the chicory into quarters and remove the core.
Then cut these into fine strips.
Mix the chicory with apple and pickles, season with salt.
Cut the pheasant diagonally and serve on the chicory salad.
Tasty with parsnip puree.