Pheasant Breasts with Jerusalem Artichoke and Champagne Cabbage

For the pheasant breasts with Jerusalem artichoke and champagne cabbage from the pheasant, remove the breasts, cut off the legs, peel the skin from the breast and legs. Remove thigh meat from the bone, cut into small pieces, marinate with 1 tablespoon of thyme, salt, port wine, pepper, new spice. Refrigerate for half an hour.

Finely chop the bones. Heat 1 tablespoon oil in a saucepan (24 cm ø), brown the bones in it, add finely chopped vegetables and paradeis pulp, brown for another 10 minutes, deglaze with 100 ml port wine.

Bring liquid to a boil, pour remaining port and 150 ml red wine, boil again, pour remaining red wine, continue to boil. Add 250 ml game stock, simmer on low heat for 30 minutes.

Pour the remaining game stock, add spices and herbs, simmer on low heat for another 30 minutes. Strain the sauce through a fine sieve. Mix cornstarch with a dash of port wine, stir into the boiling sauce, simmer on low heat for another 5 minutes, season with salt, honey, pepper.

Peel the Jerusalem artichokes, cut into thin slices, boil in salted water for 6 to 8 minutes, drain and cut into very thin slices.

Finely puree the marinated pheasant meat with whipping cream, season with pepper, salt, parsley. Lay out pork net on a kitchen towel, spread 2 pressed juniper berries and half of the farce on it, cover with half of the Jerusalem artichoke slices in the shape of a roof tile.

Related Recipes:

Lentil Soup with Jerusalem ArtichokeRinse the leek, cut into slices. Rinse the lentils thoroughly and bring to the boil with the water. Cut the... Parmesan Chicken Cutlets on Braised EndivePut the flour on a plate. Beat the eggs in a soup plate. Mix the bread crumbs with the Parmesan cheese and... Poussin with Light Olive Oil and Potato PureeMash: Peel the potatoes and cook in steam. Mash to a puree with the chicken stock, chives and olive oil and... Riesling Mousse with Red GooseberriesFor the compote, clean the gooseberries. Stir the pudding powder with 40 ml grape juice. Caramelize sugar in a... Hamburger Panfish1. rinse potatoes, cook in salted water until almost done and peel, cut into slices. For the sauce, dice the... Warm Chard Salad with Turkey and QuinceWash the chard leaves and shake dry. For the glazed quinces, wash and peel the quinces, remove the core and... Pink Saddle of Venison with Brussels Sprouts NoodlesFor the sauce, preheat the stove to 200 °C. Roast the deer bones on a baking tray in the stove for about 30... Wild Boar LiverA delicious mushroom dish for any occasion! – as possible young animal,White pepper Pepper – fresh... Turkish CasserolePeel and wash the potatoes, cut into slices about 5 mm thick and cook in salted water until al dente. Press... Fish Skewers on Cream LentilsPeel the onion and finely dice it. Clean or peel and rinse leek and carrots. Cut both into thin strips. Rinse...