Summary

Ingredients

• 4 pheasant (s) breasts
• 3 cloves garlic, pressed on
• 2 sprigs rosemary
• 3 sprigs thyme
• 300 g cranberries, fresh
• 50 grams sugar
• 1 small savoy cabbage
• 20 g iner, sliced
• 1 shallot (s), finely diced
• 100 ml cream
• Lemon juice
• butter
• olive oil
• salt and pepper

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Instructions

1. Wash the cranberries, drain them a little and place them in a saucepan while still moist. Scatter sugar over it and slowly bring the saucepan to a boil. The berries are ready when they burst. If necessary, season with sugar and lemon juice.
2. Remove the outer leaves from the savoy cabbage and chop the head finely. Bring the water with the ginger slices to the boil, add salt and blanch the cabbage leaves for 7 minutes. Drain and rinse with ice water to keep the green color. Drain the cabbage well.
3. Heat a sufficiently large, coated pan with a high rim, if possible, without fat. Briefly toss the cabbage leaves in it so that any residual moisture evaporates. Melt 1 tablespoon butter in the cabbage, pour in the cream and mix everything well. Season to taste with pepper, salt, lemon juice and sugar.
4. Heat olive oil in a pan. Add the garlic, rosemary and thyme. Sear the pheasant breasts on both sides for 1 minute, season with pepper and salt. Then place the pan in the preheated oven at 120 ° C for about 15 minutes.
5. Place pheasant breasts, savoy cabbage and cranberries on plates and serve with spaetzle.