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Blue Cat
Stuffed pheasant in ham with chicory salad
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Ingredients
Directions
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Chop the apricots.
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Put the sauerkraut with the apple juice and apricots in a saucepan.
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Put the lid on and bring to the boil.
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Allow to simmer for 30 minutes on low heat.
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Allow the pheasant fillets to warm up outside the fridge for 30 minutes.
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Preheat the oven to 150 ° C.
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Salt the meat and fry 2 to 3 minutes per side in the butter on high heat.
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Allow to cool for a minute on the cutting board, then make a long deep notch on the side.
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The meat does not yet have to be completely cooked.
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Put the sauerkraut in a colander, press out the excess apple juice.
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Fill the fillet with the hot sauerkraut.
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Roll the meat tightly in the ham.
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Put this in the oven for another 10 minutes.
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Meanwhile, cut the pickle and apple into matches.
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Cut the chicory into quarters and remove the core.
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Then cut these into fine strips.
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Mix the chicory with apple and pickles, season with salt.
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Cut the pheasant diagonally and serve on the chicory salad.
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Tasty with parsnip puree.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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