Pheasant in the Style of the Chef

Season the pheasant from the inside with salt and pepper and form a few pieces of butter inside. Then wrap with bacon and tie well. In a buttered braising pan at a constant moderate temperature (about 180 ° C ) quickly sear in the fat on all sides without the pheasant takes color. Then add the shallots and brown the roast evenly all around by adding butter and turning frequently.

After about 50 minutes, remove the braising pan from the oven and flambé over a low flame with the Calvados. Remove the pheasant from the heat and keep warm. Now add red wine and whipping cream to the gravy and deglaze with it. Add apples, salt and pepper, close the lid and simmer gently for 30 minutes. Now strain the sauce with the overcooked apples through a sieve, add creme frâiche and taste everything together. Cut the pheasant, arrange it on a plate and pour the sauce over the pheasant pieces. Finally, garnish the platter with fried apple rings.

Serve:

Sauerkraut and mashed potatoes. Prepare the sauerkraut as follows: heat the onions and a tiny bit of lard in a medium saucepan and sauté, stirring, for 3 min.

Add bay leaf, sauerkraut, juniper, peppercorns, salt, clear soup and apple. Cover and do at low heat, stirring occasionally, for about 40 min. Take out the bay leaf spice and add the

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