Summary

Ingredients

• 2 pheasant (s), ready to cook
• salt
• Pepper, freshly ground
• 100 g bacon, smoked, cut into strips
• 3 onion (s), diced
• 3 carrot (s), diced
• 300 ml red wine, dry
• 400 ml vegetable broth or poultry broth
• 1 tablespoon marjoram
• 1 possibly thyme
• 2 tablespoon honey
• 200 g mushrooms, quartered; alternatively: kin oyster mushrooms
• 1 lemon (s), add the juice
• Cornstarch, (Gustin)
• Parsley smooth
• 3 tablespoon clarified butter

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Instructions

1. Wash the pheasants, pat dry and season well with salt and pepper. Heat the clarified butter in a roaster. Fry the pheasants all over and cook in the oven preheated to 200 ° C for 30 minutes.
2. Then add the bacon strips, onion and carrot cubes to the pheasants and fry for 5 minutes. Pour in the red wine and broth. Mix in the marjoram, thyme and honey. Cover and simmer on a moderate heat for another 30 minutes.
3. Now put the mushrooms drizzled with lemon juice in the roaster and cook the pheasants in the open pot for another 10-15 minutes. Then lift out the pheasants and keep them warm.
4. Slightly thicken the sauce with a little mixed cornstarch and season with salt and pepper.
5. Arrange the pheasants on red wine sauce, cover with sauce and decorate with parsley.