Summary

Ingredients

• 1 large pheasant (s), frozen (from England) or fresh from a hunter, kg
• 150 g bacon, reen, thin slices
• 1 medium apple for the filling
• 1 medium carrot (s)
• 1 large onion (s)
• 1 slice celery
• 1 clove garlic
• game fund
• 2 dashes lemon juice
• some orange juice, freshly squeezed or clementine juice
• 3 bay leaves
• 8 peppercorns
• 4 allspice grains
• 5 juniper berries
• 1 tablespoon honey or agave syrup
• herbs Provence
• sage
• thyme
• marjoram
• rosemary
• a little tomato paste from the tube
• 1 cup freshly brewed coffee (small cup)
• 1 tablespoon, heaped cocoa
• salt and pepper
• Paprika powder, noble sweet
• Chili powder
• Worcester sauce
• Oil, neutral (rapeseed oil or sunflower oil) for frying
• red wine
• Cornstarch, optional

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Instructions

1. First you thaw the pheasant. Anyone who has it fresh from a hunter does not need to do that. Then the pheasant is washed off and cleaned again, if there are still feathers on it, and dried with kitchen paper.
2. Now I fill the pheasant with the washed and quartered apple. Then the oil is poured into a roasting pan or iron pot and the salted, peppered pheasant, wrapped in thin slices of bacon, is added to the pot and seared vigorously.
3. After roasting, I take the animal out again and, one after the other, add the sliced carrot, celery cut into small cubes, sliced onion and finally the garlic to the pot. I fry this with a strand of tomato paste from the tube, when it is well seared, the vegetables are extinguished with 2-3 shots of Italian red wine and poured with game stock. Now I add a few strong drops of Worcester sauce to the sauce. There is also salt in it, as well as the peppercorns, allspice and juniper berries crushed in the mortar. Likewise the bay leaves and a few squirts of lemon juice.
4. Now I put the pheasant back in the sauce, pour the fat that has formed over it and slide it into the tube on the middle rack and fry it at 180 ° C for about 1 hour. In the meantime, it can be poured over and over again and in half the time you turn the pheasant over to the other side.
5. Since I always make my roast the day before, I let the animal cool down in the oven overnight.
6. The next day I take the animal out again and finish cooking the sauce by reheating it, adding the juice of the orange, adding 1 small cup of coffee and then straining the whole sauce through a sieve. Then I stir the cocoa and a little cornmeal in water and add this too. The sauce is now seasoned with honey or agave syrup and chili powder, salt and pepper ..
7. When everything is ready, put the pheasant back in the sauce and heat it up. But you can divide it up into several portions beforehand.
8. I served it with dumplings and, due to the lack of vegetables, I served the apple filling with it.
9. I think the sauce for this dish is very tasty and I wish you a good appetite while cooking it at home.