Pheasant Breast in Celery Coat with Parsley Roots and Apple-Calvados Sauce

For the pheasant breasts wrapped in celery, salt the pieces of meat. Wrap each piece with several layers of celery slices, tying with kitchen twine if necessary. Heat olive oil in a pan and brown the wrapped pheasant breasts on all sides. Finish cooking in the preheated oven at 100 °C.

Peel the parsley roots and cut them diagonally into thin slices, the spring onions into rings. Heat a mixture of butter and olive oil and fry the parsley root slices. Add the spring onions, continue to roast for 2-3 minutes, add salt and pepper.

For the apple-calvados sauce, cut the apples in half, remove the core and cut the fruit with the skin into wedges. Heat the oil and butter in a pan and fry the apple wedges. Add rosemary needles, stir through and fry for 1 minute more. Deglaze with calvados and balsamic vinegar. Let it boil down, remove the apple pieces, increase the temperature and add the soup or stock, lemon juice and Marsala. Now add the cranberries and let the sauce boil for 2-3 minutes.

Place the parsley root vegetables in the middle of the warmed plates and place the pheasant breasts wrapped in celery on top. Arrange the apple slices next to them and pour the apple-calvados sauce over them.

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