Pheasant Breast Wrapped in Bacon on Champagne Cabbage

For the pheasant breast wrapped in bacon, remove the skin from the breasts. Season the pheasant breasts with salt, pepper and the plucked leaves of 4 thyme sprigs.

Place 4 slices of plastic wrap on the work surface and place 5 slices of bacon close together on each. Place the chamois breasts in the middle of the bacon strips and wrap (bard) with the bacon. Remove the foil.

Heat clarified butter in a large frying pan and brown the barded pheasant breasts all over. Add rosemary, remaining thyme and juniper berries and roast over low heat. Meanwhile, keep turning and baste with the resulting gravy.

For the champagne cabbage, put the cabbage in a colander, rinse with cold water and drain well. Heat the butter in a saucepan and stir in the sugar. Glaze shallots in it, add sauerkraut and sauté as well. Extinguish with white wine, salt, pepper and add the spice bag. Pour in soup and simmer for about 30 minutes.

Cut the grapes in half and remove the seeds. Finely grate the potato and bind the cabbage with it. Finally, add a pinch of sugar and grapes to the cabbage and pour the champagne.

Arrange the pheasant breast wrapped in bacon on the champagne cabbage.

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