Pheasant Recipe From Styria

Divide pheasant into 8 pieces, season with salt and season with pepper. Cut bacon into strips, roast and let it melt. In a small amount of bacon fat, roast pheasant pieces on both sides until brown. Also fry sliced onions until golden brown. Remove stalk from cleaned cabbage and cut into pieces. Peel potatoes and cut into slices. Pour a small amount of bacon fat into a suitable casserole dish, add pieces of pheasant, onions, cabbage and cabbage again. Season with salt and pepper, add the rest of the bacon grease and grams. Pour clear soup over it and steam in a closed dish for 30 minutes to 1 hour at 190-200 °C, depending on the age of the pheasant. Now add potatoes, sausages and bread on top. Steam again for about 20 minutes. Remove the lid and bake at 250 °C so that the bread slices become quite crispy. Serve with a glass of gentian or a glass of red currant wine (Riebiselwein) according to local custom.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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