Rinse pheasants well, rinse and dry, rub inside and out with salt and white pepper. Fill the pheasants with bay leaves, half an onion and juniper.
Lightly melt the butter in the baking dish without letting it brown. Cover each of the pheasants well with bacon. Then place them in the melted butter. Roast in the stove for 30 to 40 minutes, depending on their size.
During this time, in a saucepan, sauté onion cubes with butter, add cleaned chanterelles and cook until tender. Add 100 ml of whipped cream.
For the sauce, cut the grapes in half. Keep the pheasants warm until serving. Briefly bring the meat juices to the boil on the stove, extinguish with chicken soup and white wine, then thicken. Half a glass of white wine enhances the flavor of the sauce. Add the grapes. Serve the pheasant with Thuringian dumplings.
Serve with a dry red wine.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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