Ingredients (4–6 people):
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4–6 pheasant breasts
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8–12 slices smoked bacon
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Butter
For the filling:
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2 small onions, finely chopped
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100 g breadcrumbs
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Small handful of sage leaves
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100 g chopped chestnuts
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Small handful of cranberries
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300 g minced sausages
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Salt and pepper
Preparation:
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Place all the filling ingredients in a mixing bowl. Add a small splash of hot water and mix everything well by hand.
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Test the filling: fry a small ball of the mixture in a hot pan. Taste and add additional seasoning as needed.
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Cut open the pheasant breasts (butterfly). Season the inside with salt and pepper.
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Spoon some of the filling into the center of each unfolded breast. Fold the brisket around the filling and roll a slice of smoked bacon around it.
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Rub each package on the outside with a knob of butter and roll it tightly in cling film. Twist the ends closed.
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Repeat so that each package is in two layers of foil.
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Poach the packets in hot (but not boiling) water for 20 minutes.
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Remove them from the foil and fry them briefly in salted butter to color them nicely.
Serve:
Cut into slices or serve individually, delicious with winter vegetables or mashed potatoes.
