(*) Pheasant breast wrapped in bacon on champagne cabbage and macadamia nut balls.
Remove the skin from the breasts, season the meat with salt and pepper and sprinkle with thyme leaves. Place five slices of bacon on each other on a plastic wrap, place one pheasant breast on each and roll up with the bacon.
Heat clarified butter and brown the wrapped pheasant breasts all over, adding rosemary, thyme and juniper berries. Finish cooking at a low temperature by constantly turning and basting.
Our tip: Use bacon with a fine, smoky note!
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