Butter Pheasant in Savoy Cabbage Image

For the recipe you need a pheasant from 900g to 1 kilo, so not a young, small pheasant. The pheasant should preferably not be skinned. Cut several nice leaves from… Read more

Pheasant with Leaf Spinach Picture

Clean the pheasant, wash, pat dry and remove the meat from the bones. Cut the pheasant meat into strips and place in a bowl, sprinkle with sesame seeds. Peel and… Read more

Pheasant from Rotisserie Photo

Mix the ingredients for the marinade. Defrost the pheasant, wash, dry, remove the last quills and rub all over with the marinade. Cover and refrigerate for a good 2 hours.… Read more

Pheasant with Sauerkraut à la Gabi Photo

Steam the sauerkraut with 1 glass of wine in 40-60 min. covered over medium heat until soft. Heat 1 tsp butter and fry the onion in it until golden. Stir… Read more

Pheasant with Stewed Apples Picture

Cut soup vegetables and onions into coarse cubes. Salt the pheasant, roast it in a roaster with the vegetable oil and put it aside. Roast the soup vegetables and onions… Read more

Pheasant Broth with Dumplings Photo

Pluck the pheasant clean, flatten and gut it. Carefully remove the two breasts and set aside without skin and fat – they will be used later for the dumplings. Put… Read more

Pheasant in Bacon Shirt Image

Rinse the pheasants inside and out, then salt and pepper them inside and out. Cut the bacon into thin slices and wrap the pheasants with it. Fasten with kitchen twine… Read more

Pheasant from the Roman Pot on Sauerkraut Picture

Wash the pheasant inside and out and pat dry with kitchen paper. Finely chop the onion and garlic cloves. Press the juniper berries. Make a marinade with the onion, garlic… Read more

Truffled Pheasant and Pomegranate Salad Photo

Wash the pheasant inside and out under cold running water, pat dry. Salt and pepper inside and out. Brush all over with the vegetable oil, cover the breast with the… Read more

Franconian Pheasant Picture

For the stuffing, pick the buns small and mix well with nutmeg, eggs and half of the lardo with your hands. Wash the pheasants well inside and out, rub dry… Read more