Pheasant with Walnuts and Sour Cream

Rating: 4.00 / 5.00 (4 Votes)

Total time: 45 min

Servings: 2.0 (servings)


Champagne herb:

Potato purée:


A delicious strawberry recipe!

Sauté the pheasant in olive oil, then cover the breast with tin foil, roast at 180 °C for 15 min. on each side of the breast, basting in between with escaping gravy. Now remove from the heat, rest for 10 min. Remove the foil and place in the oven for 5 min. under the grill coil or top heat again.

Drain fat from roasting pan, then add a tablespoon of water to bubble up the drippings. Sauté shallots and add a small amount of chicken stock and reduce to about the mass of an espresso cup. In the meantime, whip the sour cream with a mixer until creamy and add it to the sauce with the nuts (chop them and roast them in a frying pan without fat until light brown). Bring the sauce to the boiling point, round it off with salt and maybe a little bit of pepper, put the meat in and heat it up briefly on both sides and serve.

Champagne herb: Sauté shallots with a little butter in a frying pan until soft, after about a minute add garlic. Add the champagne and the remaining ingredients to the frying pan with the sauerkraut. Mix with a fork, season with pepper and season with salt. Cover and cook for fifteen to twenty minutes, the cabbage should still have a little bit of bite.

Season with a little sugar if necessary, and reduce liquid over high heat. Stir in goose fat or butter and serve.

Mashed potatoes: peel the potatoes, cut them into quarters, add the

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