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

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

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

To prepare the Roast pheasant with small cubes, semmelknödel, rodfrugte sauce and the port wine cooked Pearl onions recipe, please follow these instructions:

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 minutes. The eggs and stir in the parsley mixture and season with salt, pepper and grated nutmeg. The mass is shaped into small balls and boiled in salt water.

Pearl onions: the wine boils into half and the peeled Pearl onions cooked a little tender in the wine. The wine should finally make the caramel around the buds.

Root vegetable cubes: vegetables are cleaned, peeled and cut into small cubes separately. First blanched separately in boiling salt water and must allow to cool then. It is made to page for further use.

Sauce: Pheasant hull chopped into smaller pieces. The vegetables are cleaned and cut into Walnut-sized cubes. Pheasant roasted in a little oil beneath the hull smooth stirring. After that the hull has been a regular frying, add the vegetables and the toasting with. Add tomato pureen and grate the of. It is important that it not be black but get a smooth Brown surface. 4 times add a little water and it boils almost gone before the hull is covered with water. The Fund is cooked up and skimmed. Add the spices and herbs. Let Cook for about 1 hour and the Fund term it over in a new pot. The Fund is cooked into the startup to smooth. It can possibly be smoothed with butter and flour

Frying of pheasant: Breasts and thighs cut from the hull. Fry the meat in a little oil carefully and not by too strong heat, as the meat will be dry in about 20 minutes.

The pheasant is a skinny bird and therefore not tolerate high temperatures.