Perlehøne breast wrapped with pepper smoked wild boar bacon and roast in the oven

Ingredients for Perlehøne breast wrapped with pepper smoked wild boar bacon and roast in the oven

Instructions for Perlehøne breast wrapped with pepper smoked wild boar bacon and roast in the oven

To prepare the Perlehøne breast wrapped with pepper smoked wild boar bacon and roast in the oven recipe, please follow these instructions:

Bacon wrapped on perlehøne chest and brushed with good oil.

Potato peeled and cut into slices. Eggplant cut into slices: Potato and aubergine brushed with good olive oil and seasoned with S & P as well as freshly chopped Basil.

The discs are added in layers as layer cake. When it is as big as a small bagekartofel, packed it into foil and made up for grabs in a dish in the oven approximately 200 degrees (hot air) and bake approx. 40 min.

Approximately after 15 min. met the 2 Guinea fowl in the oven. These are taken out about after 20 min. and draws 10 min. before serving.

5 dl. Fund poultry and vegetables cooked on boiling up and add 4-5 sprigs thyme. Fund boils down to about 2 cups. back. So fished stems up and the sauce whipped up by around 100 gr. butter (if using skills Fund to look at and taste on it regularly, otherwise it can be too salty during nedkogning).

Vegetables of your choice (her or his ynglingsgrønt) cut out and cleaned/rinse and sauté in a mixture of water, oil and 1/3 1/3 1/3 butter and S & p. the hardest vegetables such as some carrots in first, so that all vegetables are crisp, but with bite in the 7-10 minute after sautéing.

Serve, if desired. Pearl chicken on top of the grøntet with the potato on the one hand, and the sauce otherwise. Garnish with fresh basil leaves at the top eg.