Recipes with Pheasants of ca. 800 gram

Roast pheasant with small cubes, semmelknödel, rodfrugte sauce and the port wine cooked Pearl onions

Semmelknödel: onions chopped fine and time in butter. Add milk and boil up. Edges cut of toast and cut into 1 cm. small cubes. Dice bread came in a bowl and pour the milk mixture over the guilt. The Bowl covered airtight with a piece of film and made page 15 m