Pheasant Breasts with Balsamic Herb

Season pheasant breasts with salt, pepper and thyme. Wrap the breasts first in green – i.e. not smoked – bacon, then in the pork netting. Sear in a frying pan on all sides, then finish roasting in the oven at 180 degrees in 6-7 min. Pheasant breasts rest 6 min in a warm place. In the roasting residue, fry a slice of streaky bacon and the diced carrot with the pimento seeds and bay leaf spice. Pour in game stock. Boil to an eighth of a liter, then drain and add the cream. Season the sauce with sour cream and black pepper.

Remove the stalk from the cabbage. Cut the cabbage into thin strips and fry lightly in butter with salt and pepper. Add the apple cut into small cubes with the halved grapes to the cabbage. Fry briefly. Remove from heat, season with butter and balsamic vinegar.

Arrange pheasant breasts with balsamic cabbage on plates.

Aged red wine

Our tip: Use a deliciously spicy bacon for a delicious touch!

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