Pheasant Breast with Apple-Grape Herb

Season the pheasant breasts with salt, pepper and thyme. Wrap them in green bacon and some well-watered pork netting. Brown well on all sides and roast in the oven at 180 °C until crispy. Remove and let rest while still warm. Fry the bacon slice, pimento seeds, bay leaf and a few carrot cubes in the roast residue. Pour in game stock and boil down to about 125 ml. Then strain and pour in cream. Season the sauce with sour cream and freshly ground pepper. Carve the breasts and arrange on the cabbage. Serve with the napkin cubes. Lightly fry the cabbage in butter. Peel the apple, cut into small cubes and add together with the grapes. Remove from heat and season to taste. Serve immediately. (Do not let stand too long or it will become unsightly.) For the napkin cubes, whisk liquid butter with milk, yolks, salt, pepper as well as nutmeg and pour over the bread cubes. Press them together and let them stand for half an hour. Then beat egg whites with a little salt until stiff and fold into the bread mixture. Form into a roll and roll up in a cloth greased with butter. Close ends tightly and simmer gently for about 30 minutes. Let cool, cut into cubes and fry in butter. Sprinkle with chopped parsley before serving.

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