Pheasant Breast on Pepper Cabbage with Gl. Apple Slices & Maro

Remove the breasts and legs from the pheasant at the game dealer. Take the bones with you, chopped into small pieces. Freeze the legs or use them for something else. Cook a game stock from the bones, which is needed for the sauce. To do this, chop the washed greens. Peel the onion and cut it into pieces. Heat the oil in a saucepan and fry the coarsely crushed peppercorns. Add the bones and fry them, then add the vegetables and spices, extinguish with brandy. Pour in clear soup and boil. Add whipped cream and simmer in closed saucepan at low temperature for 20 minutes.

For the pheasant breasts, heat a saucepan about 3 cm high with water. Place the breasts, seasoned with salt and pepper, on a steaming tray or rack, place in the cooking pot and cook over steam for 8 ~ 10 min. Drain the bone stock in a sieve and mix half of it into the cooked sauerkraut. heat together.

Remove the skin from the apple, cut in half, remove the core and cut into oblong slices. Heat 20 g butter and a teaspoon of sugar in a frying pan and roast the apple slices until golden brown. Extinguish with wine and steep briefly. Glaze the cooked chestnuts in the remaining butter with a teaspoon of sugar. Cook the rest of the sauce a little more. Cut the cooked pheasant breasts into narrow slices and arrange them on the pepper cabbage.

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