Filter
Reset
Sort ByRelevance
Blue Cat
Stuffed pheasant in ham with chicory salad
Share
Tweet
Pin
Whatsapp
Print
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.
-
35 minMain dishtrout, Red onions, smoked bacon, (freshly ground) pepper, dried tarragon, cold butter or margarine, dry white wine, butter to grease,trout with bacon and onions
-
90 minMain dishunsalted butter, free-range chicken legs, garlic, peeled carrots, Chestnut mushroom, silver onion, sprig of rosemary, chicken broth in pot, bock beer,chicken legs stewed in bock beer
-
50 minMain dishfrozen puff pastry, pink salmon in a tin, roasted red peppers in pot, fresh parsley, medium sized egg, cook's cream,salmon pie
-
30 minMain dishpumpkin, winter carrot, butter, garlic, dried sage, risotto rice, dry white wine, chicken bouillon, Parmesan cheese, smoked chicken fillet,pumpkin risotto with sage and parmesan
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it