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🍽️ Pheasant breast with paprika sauce in the Rheingau style

564 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 1 onion
• 1 clove of garlic
• 300 g tomatoes
• 0.25 bunch basil
• 4 pheasant breasts (kitchen-ready, skinless, approx. 140 g each)
• salt
• pepper (from the mill)
• 2 tbsp vegetable oil
• 400 g ribbon noodles
• 1 red, chopped chili pepper
• 300 ml vegetable broth
• 60 g sour cream
• 3 tbsp freshly grated parmesan

Instructions

1. 1. Wash the peppers thoroughly.
2. 2. Halve the peppers and remove the seeds and white inner walls.
3. 3. Cut the peppers into small cubes.
4. 4. Peel the onion and the garlic.
5. 5. Finely chop the onion and the garlic.
6. 6. Pour boiling water over the tomatoes.
7. 7. Remove the tomatoes from the water immediately and shock them with cold water.
8. 8. Remove the skin from the tomatoes.
9. 9. Quarter the tomatoes.
10. 10. Remove the seeds and white inner walls of the tomatoes.
11. 11. Cut the tomatoes into small cubes.
12. 12. Rinse the basil briefly under running water.
13. 13. Pluck the basil leaves from the stems.
14. 14. Set aside a few basil leaves for decoration.
15. 15. Finely chop the rest of the basil.
16. 16. Preheat the oven to 180 degrees top and bottom heat.
17. 17. Wash the meat.
18. 18. Pat the meat dry with a kitchen towel.
19. 19. Season the meat with salt and pepper.
20. 20. Heat two tablespoons of oil in a large pan.
21. 21. Fry the meat in the hot pan until golden brown on all sides.
22. 22. Place the meat in the preheated oven.
23. 23. Let the meat cook in the oven for about ten minutes.
24. 24. Bring water in a pot to a boil.
25. 25. Add salt to the boiling water.
26. 26. Cook the pasta in the salted water until al dente.
27. 27. Add the onion, garlic, and chili to the roasting fat in the pan.
28. 28. Sweat the vegetables in the fat.
29. 29. Add the pepper cubes.
30. 30. Sweat the peppers briefly.
31. 31. Stir the tomato cubes into the vegetables.
32. 32. Pour in the broth.
33. 33. Season the sauce with salt and pepper.
34. 34. Let the sauce simmer gently over medium heat for about ten minutes.
35. 35. Stir the sour cream into the sauce.
36. 36. Stir the parmesan into the sauce.
37. 37. Stir the chopped basil into the sauce.
38. 38. Finally, adjust the sauce to taste with salt and pepper.
39. 39. Remove the meat from the oven.
40. 40. Drain the pasta.
41. 41. Warm the serving plates.
42. 42. Place the drained pasta on the warmed plates.
43. 43. Pour the paprika sauce over the pasta.
44. 44. Place the meat on top of the pasta.
45. 45. Garnish the dish with the reserved basil leaves.
46. 46. Serve the dish immediately.

Nutrition per serving

• kcal: 564
• Protein: 43 g · Fett/Fat: 25 g · Carbs: 48 g