Pheasant breasts with cider

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and season with salt and pepper. Wash sage, shake dry, pluck leaves from the stems. Place about 2 sage leaves on each breast and wrap each in 2 slices of bacon.

2. 2

   Put them side by side in a roasting pan. Roast in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 20 minutes.

3. 3

   Reduce temperature (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer), pour half of the cider and stock over the meat, cover roaster and braise for another 50 minutes.

4. 4

   Peel the shallots and cut into thin rings. Peel, quarter and core the apple and cut it into thin slices. Heat 1 tablespoon butter. Sauté shallots and apples in it for about 8 minutes. Dust with flour and boil up for about 1 minute while stirring.

5. 5

   Add the rest of the cider, bring to the boil while stirring and simmer for about 2 minutes. Season with salt and pepper and refine with sour cream.

6. 6

   Onions peel and cut into slices. Wash pumpkin thoroughly, cut in half, remove seeds and cut flesh into short, thin slices. Heat 2 tablespoons of butter in a large pan. Steam onions and pumpkin for about 5 minutes until soft.

7. 7

   Season with salt and pepper. Cut the pheasant breasts into slices. Arrange meat, sauce and vegetables.

Nutrition Facts

KCAL
640 kcal

CARBS
38 g

FATS
28 g

PROTEINS
50 g