Pheasant Wrapped in Bacon with Chestnut-Peanut Gnocchi

Season the well-cleaned pheasants inside and out moderately with salt, pepper and caraway (bacon is intense enough) and stuff with mountain pine and juniper berries. Wrap pheasants well with bacon and fix with kitchen twine if necessary. Place breast side down on slices of brown bread. Heat some olive oil in a heavy (preferably cast iron) roaster and sauté onions, garlic and halved apples until golden brown. Place the pheasants with the bread slices and roast in the preheated oven at 190 °C, constantly basting with stock. Turn the pheasants after about 40 minutes, add Traminer and roast for another 20-30 minutes. Meanwhile, prepare chestnut-peanut gnocchi and keep warm. Remove pheasants from oven and remove bacon. Strain apples through a sieve. Form small dumplings from the cream with two spoons and serve them separately. Carve pheasants and arrange on warmed plates. If necessary, add stock and bring to the boil. Strain and thicken with cold butter. Pour some sauce over the pheasants and serve the remaining sauce in a warmed sauce boat. Top with prepared chestnut-peanut gnocchi.

Tip: If you happen to be in possession of a cedar wine box, break out a piece of wood and roast it along with the pheasants. An irresistible aroma develops in the process! If the sauce turns out to be too thin, grate e

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