Pheasant on Vine Weed

Chop the pheasant bones, fry in a little bit of butter and pull a short stock of it. Pull the tendons from the pheasant legs.

Roast pheasant parts gently from all sides. After 5 min add the onion, garlic and juniper berries. After 10 min extinguish with the stock. Put a lid on it and after five minutes remove the pheasant breasts from the roasting pan and keep them warm.

The legs need ten minutes longer. Warm the legs, heat the pan, add wine and vinegar and reduce everything by two thirds. Thicken with flour butter, season with pepper and salt and strain. Arrange the pheasant meat on the wine cabbage, surround with sauce.

As additions fit:

add the garlic a little later, as it darkens quickly. Nothing must be browned, therefore only moderate temperature. Add the wine and the other ingredients to the pan with the sauerkraut. Mix with a fork and cook covered for 15 min (canned cabbage only 2 min). The liquid should be completely evaporated, perhaps remove the lid and reduce over high heat. Stir in the butter and serve.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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