Wild Pheasant Breast on Papaya and Chardonnay Vegetables with Poppy Seed Dumplings

(*) Get poppy seeds from the baker and fry them in a coated frying pan.

Remove the ypsilon shaped breastbone of the pheasant with a sharp kitchen knife. Carefully loosen the breast skin from the sides and slide in a 1-millimeter-thick slice of butter and two leaves of sage from each side. Sauté the pheasant breasts in a tiny bit of butter over low heat. Place on a rack and cook in the oven at about 150 °C for 15 minutes. Take out and rest for ten minutes. Cut the breast meat with the skin from the bone, so that you get four halves, and put aside.

Chop the bones, roast with roasted vegetables and extinguish with port wine. Add chicken broth and remaining sage and simmer gently for 10 minutes. Then strain the sauce through a sieve, cook a little and season. Before serving, mix in cold butter flakes with a blender to bind.

Remove the outer leaves from the cabbage, cut it into quarters at the beginning and then into twelve slices with the stem. Peel the papaya, cut it in half and remove the seeds, then also cut lengthwise into twelve slices. Place the savoy slices on a baking tray, season with salt and pepper, cover with butter flakes and cook in the oven at 150 °C for about 15 minutes. Towards the end of the cooking time, add the papaya slices to warm them up a bit.

Season the pheasant breast halves with salt and fry gently in butter until golden.

Poppy dumplings

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