Pheasant in Port Wine

1. water the roman pot. Rinse and dry the pheasants. Season inside and out with salt. Crush juniper berries and allspice seeds in a mortar, mix with cognac, butter and pepper to taste. Coat the inside of the pheasants with this seasoning paste. Place 1 thyme sprig in each belly.

2. cover breast and thighs tightly with bacon, tie with spaghetti. Put the pheasants in the Roman casserole, pour the port wine and close the casserole. Cook at 200 degrees (convection oven 180 degrees) for 1 1/2 hours.

3. 15 minutes before the end of the cooking time, remove the spaghetti and the bacon slices from the pheasants. Brush the pheasants with a tiny bit of cold salted water and let them brown without the lid. Cut the pheasants lengthwise and bring to the table.

Serve with small bread dumplings or potato patties and red cabbage.

For this, cut 1 kg of red cabbage into narrow strips, sauté in 2 tbsp of lard with 2 sliced apples and 1 onion studded with 2 cloves. Pour on a quarter l of water, season with cinnamon, salt, sugar and pepper. Stew for 1 hour.

Preparation time: 2 hours

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

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