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.
-
40 minMain disholive oil, onion, risotto rice, fresh Italian herbs, medium dry sherry, chicken bouillon, strawberries, butter, grano padano, rucola lettuce, Parma ham,herb risotto with strawberries and parma ham
-
15 minMain dishSpaghetti, Cherry tomatoes, garlic, fresh basil, pine nuts, olive oil, Mediterranean,spaghetti with valess and pine nuts
-
25 minMain dishwhite quick-cooking rice, White wine vinegar, coarse Zaanse mustard, traditional olive oil, corn granules, pickle, tomato, cooked ham, fresh fresh mint,fresh rice salad
-
20 minMain dishquick-cooking rice, kidney beans, oil, tofu stir fry strips spiced spicy, wok vegetables, sour cream, tortilla chips,mexican tofu with vegetables and rice
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it