Pheasant Breast with Apple Sauce

More loot from the market - a whole pheasant for 8.95! Maybe it was because there was still a lot of buckshot in it…. There’s not much to the bird, but it’s enough for a good stock and two breasts. So a recipe from Oskar Marti comes in handy, which I’m going to cook here with variations for 2 servings.

So I need

• 1 pheasant

I remove the breast, the rest comes with 1 liter of water in the pot, plus a bit of juniper and allspice. so the meat simmers very quietly, after 2 hours the stock is ready and is drained through gauze. I remove the remaining meat from the bones and use it later for fried noodles. I only need a ladle of the stock, the rest is frozen.

The pheasant breast still has skin on top, it can stay. I marinate the pieces in

• 2 tablespoons olive oil
• 1 sprig rosemary, chopped
• 1 sprig thyme, chopped
• 1 clove of garlic, chopped
• 1 tsp. orange peel, crushed

for 2 hours in the refrigerator. After the refrigeration time, the side dishes come on.

• 6 jacket potatoes
• 80 g butter
• 3 tablespoons rosemary oil
• salt
• nutmeg

are mixed to mashed potatoes. For the sauce I chop

• 1/4 onion
• 2 small sour apples

into pieces and steam them until soft. Then I deglaze with

• 2 tablespoons Cointreau

off. Once through the sieve (peel would have been good after all) and then with

• 100 ml cream
• 1 ladle of stock

and boil down until thick. The pheasant breast roasts in a few minutes with a pink core. Quickly dressed and then let me enjoy it.

pheasant breast, mashed potatoes and apple sauce