Ardennes Pheasant

Per person 4169 J

Duration of preparation: 20 min. Duration of preparation: 70 min.

Rinse and dry pheasant (defrost frozen pheasant according to instructions). Season inside with pepper and season with salt. Crush juniper berries in mortar. Rub the inside and outside of the pheasant with the breadcrumbs (unfortunately they are not listed in the ingredients). Drizzle the outside with half of the schnapps. Cut a good 100 g of bacon into thin slices.

Mix in the sour cream. Season with pepper, salt and the remaining juniper brandy.

Menu suggestion: Entrée: Lobster cocktail Main course: Pheasant with pineapple slaw, potato croquettes and apples stuffed with cranberries.

Dessert: Vanilla ice cream with chocolate sauce

Verlagsgruppe Bertelsmann Gmbh & Co Kg Hamburg

Our tip: Use bacon with a fine smoky touch!

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