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🍽️ Pheasant Breast with Maroons and Morels

625 kcal · 30 min · 4 servings

Ingredients

• 2 young pheasants ready for the kitchen
• 2 egg yolks
• 300 g bread for dumplings
• 1 can chestnuts
• 5 dried apricots
• 2 tbsp freshly chopped parsley
• pepper (from the mill)
• salt
• 2 pork nettings
• 2 tbsp oil
• 0.125 l red wine
• 0.25 l chicken broth
• 1 tbsp currant jam
• 800 g small potatoes (from the previous day)
• 200 g chanterelles
• 0.125 l whipping cream
• 0.5 tbsp freshly chopped parsley
• pepper (from the mill)
• 0.5 tsp freshly grated nutmeg
• parsley
• 3 currant sprigs

Instructions

1. 1. Carefully remove the pheasant breasts from the bones.
2. 2. Separate the legs and remove the meat from the bones and sinews.
3. 3. Finely mince the leg meat in a food processor.
4. 4. Soak the apricots in hot water for 20 minutes.
5. 5. Cut three-quarters of the maroons and the soaked apricots into small cubes.
6. 6. Soak the bread dumplings in milk.
7. 7. Mix the leg meat, egg yolk, squeezed bread dumplings, apricots, maroons, and parsley in a bowl.
8. 8. Season the mixture generously with salt and pepper.
9. 9. Soak the pork casings in lukewarm water.
10. 10. Lay the pork casings out on a kitchen towel.
11. 11. Cut the pork casings into four equal pieces.
12. 12. Place one pheasant breast on each piece of pork casing.
13. 13. Spread a thick layer of the meat mixture over each breast.
14. 14. Carefully wrap each breast with the pork casing.
15. 15. Heat oil in a frying pan.
16. 16. Fry the pheasant packages with the meat side down over medium heat for about 8 minutes.
17. 17. Remove the packages from the pan.
18. 18. Wrap the packages in aluminum foil and keep them warm.
19. 19. Puree the remaining maroons.
20. 20. Deglaze the pan juices with red wine.
21. 21. Add the chicken broth.
22. 22. Reduce the sauce over high heat.
23. 23. Stir in the redcurrant jam and the maroon puree.
24. 24. Let the sauce simmer briefly.
25. 25. Fry the potatoes in butter.
26. 26. Clean the morel mushrooms.
27. 27. Rinse the morels briefly and let them drain well.
28. 28. Heat butter in a pan.
29. 29. Add the shallots and the morels.
30. 30. Fry the mixture over medium heat for 5 minutes.
31. 31. Deglaze the morels with cream.
32. 32. Reduce the sauce briefly.
33. 33. Season the morels with parsley, pepper, and nutmeg.
34. 34. Place the pheasant breasts on a serving platter.
35. 35. Pour the maroon sauce over the breasts.
36. 36. Serve the dish with the potatoes, maroons, and morels.
37. 37. Garnish with redcurrants and fresh parsley.

Nutrition per serving

• kcal: 625
• Protein: 37 g · Fett/Fat: 28 g · Carbs: 60 g