Pheasant Breast with Rosehip Apples on Champagne Cabbage

Heat a little oil in a saucepan, fry the bacon cubes in it, add the shallots and sauté until translucent. Add the sauerkraut and cook with the bay leaf spice and juniper berries (packed in a gauze bag) in the poured vegetable broth until fork-tender. In the meantime, always quench with a little bit of champagne.

Boil rosehip jam with 1 tbsp champagne. Separate the apple from the peel, stone it and cut it into small slices. Put them into rosehip jam and let them soak in it. Season with juice of one lemon and pepper.

Season pheasant breasts lightly with pepper and wrap in breakfast bacon.

Fry in a frying pan with oil for about 3 minutes on each side, then let rest tightly wrapped in aluminum foil.

Separate potatoes from skins, grate over sauerkraut and allow to roll gently for 5 min. Season with sugar, salt and pepper.

Offer the sauerkraut, unwrap the pheasant breasts and place them on the kitchen cabbage. Arrange the apple slices decoratively on the sauerkraut. Add crème fraîche to the sauerkraut broth and pour it on the plates as a sauce.

Add the dark sauce to the rosehip sauce and use it to paint a pattern in the light sauce.

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

Related Recipes:

Sweet and Spicy SauerkrautDrain the sauerkraut in a salad strainer and squeeze a little. Chop the onion into small pieces. Remove the... Roast Reindeer with Rosehip SauceFor the roast reindeer, wash the meat, pat dry, remove the skin and tendons and rub with salt and pepper. Peel... Springbok Leg in Salt Crust with Rosehip SauceA delicious strawberry recipe! (*) For about 10-12 people. Remove the hip and tube bones from the springbok... Chicken Breast with SauerkrautFor chicken breasts with sauerkraut, remove chicken breasts from bone, season with pepper and salt and place... Roast Hare with Champagne SaucePreheat oven to 180 °C. Skin the saddle of hare, rinse, dry well, season with salt and pepper and cover with... Ragout of Spring Vegetables with Asparagus Spears and Chicken BreastDice the onions and zucchini, quarter the mushrooms, cut the asparagus spears (already peeled) and spring... Sauerkraut Potato Pancakes with Pickled Salmon and Honey Mustard SauceFirst prepare the sauerkraut potato pancakes. To do this, peel, wash, dice and soak the potatoes. Drain the... Roasted Duck Breast with Vogerlsalat and Potato DressingFor the dressing, peel and dice the onion and garlic clove, and also dice the bacon. Heat grape seed oil in a... Poulard Breast Gratinated with Brown Rice on Chard Vegetables WithLong grain rice: Heat the safflower oil in a saucepan and sauté the shallots. Add the brown rice, glaze and... Champagne with Coffee EspumaFor the champagne with coffee espuma, prepare 10 Nespresso coffees of Volluto Grand Cru as espresso (10 x 40...