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Phasan breast with dumplings and leaves of sprouts

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Phasan breast with dumplings and leaves of sprouts

EVS. a little cornstarch
A little game bouillon or chicken stock
Pepper
Sour jelly
Salt
0.5bundleFlat-leaf parsley
0.5dlLight port wine
1Eggs
1Belle the boskop Apple
1dlWhipped cream
1tbspButter
250gMinced veal and pork
250gBrussels sprouts
4Pheasant breasts
4slicesLean bacon or lard
500gScorzonera

Instructions for Phasan breast with dumplings and leaves of sprouts

To prepare the Phasan breast with dumplings and leaves of sprouts recipe, please follow these instructions:

Fingers are chopped with chopped veal and pork, eggs, grated apple, chopped parsley, salt and pepper. The fathers are distributed on the 4 breast pieces, which are tightened by wrapping with bacon, bacon or better yet with the fat net, if available.

The bristles are browned on both sides in a little butter on a pan and then placed in the oven for 20-25 minutes at 200 degrees until the father is thorough, but not thirsty. In the pan where you have browned the pork pieces, pour a little port wine and approx. 1½ dl of fond, and it boils in, smoothed with cream and spiced with jelly.

The leaves of the rosary bowl are peeled off, the inner parts are stored for once stewed sprouts or rosemary soup, and the green leaves are turned in a little butter on a pan so that they are beautiful and clear but not really fried. The shoots roots are peeled and cut into slices and roasted in butter until golden and tender (about 10 minutes).

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