Pheasant in Potato Coat

For the pheasant in a potato coat, peel the potatoes and cut them into long “spaghetti” with a spiral peeler.

Rinse the pheasant breast with cold water and pat dry. Rub with salt, pepper and thyme, wrap with the potato spaghetti and top with fresh chopped basil.

Heat olive oil in a skillet and sear the pheasant breast on both sides. Add a knob of butter and cook the wrapped pheasant breast over low heat.

Season the kenya beans, sauté them in butter, dice the bacon, add it and finish with basil, garlic, parsley, dill and thyme.

For the sauce, dice the peppers, cook in whipping cream and a dash of white wine, season, mash and thicken with cornstarch mixed in cold water.

Serve the pheasant in potato coat with the bell pepper sauce.

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