Mousse of the Pheasant with Rapunzel Salad

A delicious mushroom dish for any occasion!

Chop the bones and fry well in a saucepan with the oil. Add the washed and diced vegetables and fry them. Drain the fat, add the paradeis pulp and roast again. Extinguish with red wine and pour in the clear soup/water, let it bubble up and skim off the foam. Add the spices and make about 4 hours. Skim off the foam and fat repeatedly. Strain through a fine sieve.

Pheasant mouss: Sauté the pheasant breasts, cut into strips, briefly in nut oil with shallots, garlic and the mushrooms. Extinguish with Madeira, brandy, fill up with pheasant jus and whipped cream. Add the spices and cook for 3 minutes. Sauté the goose liver for a short time, cool it down a little bit and then put it together with the pheasant breast strips through the fine disk of the meat grinder. Grind the mixture well with a hand mixer, then pass it through a fine sieve. Season, add port wine.

Add the soaked and dissolved gelatine leaves and carefully stir in the whipped cream. Pour the mixture into a small round earthenware dish and refrigerate for 1 hour.

Garnish the mousse with fresh herbs and pour the liquid and not too warm port wine jelly over it and refrigerate for another 3 hours.

Serving: Dip a spoon in hot water and form round dumplings from the mousse (per unit 3 no

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