Pheasant Breast with Rosemary and Vanilla

For the pheasants: Season the poultry inside and out with pepper and salt. Heat the butter in a frying pan and sauté the mirepoix (diced root vegetables) and the pulp of half a vanilla pod.

Simmer until the vegetables are a little soft and the onions are sautéed until translucent. Fill the vegetables into the pheasants with a small half sprig of rosemary and press down so that nothing can fall out.

Preheat the stove to 180 °C. Heat oil in a roasting pan and roast the pheasants until brown on all sides. Pour off excess fat and roast the birds in the stove for 25 to 30 minutes (meat thermometer 65-70 °C , internal temperature). Then keep warm.

For the waffles: mix corn flour, sugar, flour, salt, baking powder in a baking bowl. gradually incorporate the oil. Mix the milk and egg and pour into the flour, stir in briefly. Do not stir too long. Stir in onion, just flat.

Finish waffles in lightly oiled waffle iron.

For sauce: saute shallots in butter until translucent.

Scrape out vanilla bean, add pith and empty pods to sauté pan. Add rosemary and stir well. Reduce heat to medium-high and pour in the bourbon. Reduce liquid by half. Stir in demi-glace and simmer 2-3 min.

Season with salt and pepper. Simmer until the sauce coats the back of a spoon. Next, strain through a fine sieve and add to the

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