Pheasant with Chestnuts and Red Wine Vinegar

Separate the legs of the pheasant from the breast part. Cut the breast in half, separate the back bone and chop it into small pieces. Cut two shallots into rough cubes and fry them with the bone parts in a frying pan with butter. Add bacon cubes and garlic and m Season the pheasant legs and breasts with pepper and salt, add to the frying pan and sear on both sides for about 5 minutes. Remove the breasts and keep warm. Roast the upper legs on each side for 2 min. longer, remove and wa Strain the clear soup, remove the fat with a tbsp. an eighth of a liter of whipping cream to the sauce form and bring to a boil. If necessary, thicken with a little butter and round off with salt and pepper. Add the pieces of pheasant, heat briefly and serve.

For the chestnuts, finely dice two shallots. Cut the chestnuts crosswise over the top for one centimeter and place them on a baking tray. Roast in the oven at 180 °C until the skin bursts (this takes about 30 min.).

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

Related Recipes:

Pheasant, RoastedRinse pheasant under running water and dry with household paper. Rub lightly with salt inside and out and... Pheasant Breast in a Pointed Cabbage Coat with Apple-Rosemary PureeA delicious mushroom dish for any occasion! Pheasant Blanch the pointed cabbage leaves in boiling hot salted... Pheasant Breasts with Balsamic HerbSeason pheasant breasts with salt, pepper and thyme. Wrap the breasts first in green – i.e. not smoked... Pheasant Breast in Walnut Bread Baked with Celery Tasca*.Clean pheasant breast, score lengthwise, unfold and lightly plate. Mix liver loaf with cooked salt, ham... Quail Au Gratin on Apricot and Mushroom Ragout with Almond KernelsSeparate the legs and wings from the quails and remove the breasts. Chop the legs and wings into... Stuffed Leg of RabbitSauté shallots, garlic and celery well in a little clarified butter over not too high heat, place in a large... Pheasant Breast Cabbage Roulade with Goose Liver and SloesRemove the cabbage leaves from the stalk and blanch the four most beautiful ones in plenty of salted water for... Chicken in Red Wine SauceRemove the legs and breasts from the chicken. Separate the drumsticks into upper and lower legs, remove the... T-Bone SteakFor the T-bone steak, pat the meat dry. Then pepper and salt the T-bone steak. Heat clarified butter or canola... Goose Breast with Red Cabbage, Dumplings and ChestnutsFor the goose breast with red cabbage, dumplings and chestnuts, first season the goose breast well with salt...