Wild pheasant diced with cavolo nero

Name: wild pheasant diced with cavolo nero
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 el pine nuts; 4 shallot; 3 el mild olive oil; 400 g cut cavolo nero; 3 el white raisins; 125 ml chicken bouillon from tablet; 125 ml White wine; 1 el chiliflakes; 8 pheasants; 1 el patent flower; 2 el unsalted butter

Baked thigh of pheasant with stewed cavalo nero (Italian kale).

Ingredients

Directions

Heat dry frying pan without butter or oil and toast the pine nuts in approx. 3 min. Golden brown. Let cool on a plate.
Cut the shallots into quarters. Heat the oil in a large frying pan and fry the shallots for 3 minutes.
Add the cavolo nero and raisins and cook for 1 min.
Pour in the chicken broth and white wine and simmer the coals for about 10 minutes. Season with salt and chiliflakes.
In the meantime, dry the pheasant diets dry with kitchen paper. Sprinkle lightly with the flour and pepper and salt to taste.
Heat the butter and the rest of the oil in another frying pan and put the meat in the pan when the fat is no longer bubbling. Fry the thighs in about 6 minutes on medium heat until golden brown and done.
Serve the pheasant diets with the cavolo nero.