Stuffed Pheasant on Champagne Cabbage

Rinse the pheasant, dry it very neatly with kitchen roll and season the belly cavity with salt and pepper.

For the stuffing, clean and rinse the mushrooms. Then cut them into small cubes. Remove the peel from the shallots, cut them into small pieces and steam them together with the butter (1) in a shallow saucepan until soft. Add the mushroom cubes and sweat. Season with salt and pepper. Juice the mushrooms and sauté until the liquid is reduced. Add half of the kitchen herbs and put everything together in a suitable bowl. After a short cooling, stir in the yolks.

Fill the pheasant with the mixture, close the opening with toothpicks or sew it with a cotton thread. Season the outside of the pheasant with salt and pepper and brush all over with the soft butter (2).

Sprinkle with the remaining chopped herbs.

Cover the pheasant with the thinly sliced bacon and roast in the heated oven at 180 °C for approx. 50-60 min. until nice and crispy brown. Remove the bacon for the last 15 min. to give the pheasant a better color.

Melt the butter (3) in a bowl, add the champagne cabbage, bring to the boil and serve with the pheasant.

Parsley potatoes or possibly the duchess potatoes made from mashed potatoes go well with it.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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