Pheasant with Grapes on Champagne Herb

Rinse pheasants under cold running water, dry, season with salt and pepper and wrap with bacon. Tie with yarn, place in roasting pan in oven heated to 200 °C and roast for 30-40 min.

Loosely pluck sauerkraut. Peel onions and cut into cubes. Melt lard, sauté onions in it until translucent, add sauerkraut and fill up with champagne or possibly sparkling wine.

Season with salt and pepper and simmer for 30 minutes, stirring once in between.

Peel the potatoes, rinse and boil in sufficient salted water. Cook in about 20 minutes. While still hot, press the potatoes through a potato ricer, mix with milk and butter and season with salt and a pinch of nutmeg.

Fill the puree into a piping bag, squirt it as a border onto a large plate or possibly into an oblong gratin dish and grill it briefly. Form the champagne cabbage in the center, remove the bacon slices from the pheasants and arrange on the cabbage.

Rinse the grapes, blanch briefly in hot water, remove the skin and place the grapes around the pheasants.

As a drink: Württemberger red wine, e.g. Trollinger.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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