Pheasant roasted in grape leaf and thyme rösti with apple
Clean the trunks of chicory, remove the bitter core and bake them golden brown in butter.
Wrap the pheasants in the grape leaves and tie with kitchen twine.
Season the pheasant both inside and outside.
Fry and turn until golden brown and then add the chicory trunks.
Roast the pheasant and chicory together in a baking pan.
Remove the pheasant and keep the chicory warm. Remove the grape leaf first and keep aside.
Now remove the pheasant fillets from the carcass and cook the joints until done. Add the joints to the pheasant fillets and keep everything warm.
Degrease the baking pan; add wild game broth and leave to reduce. Bind with a bit of starch (loosened in a little water), let it simmer, taste, season if necessary and pass the gravy.
Prepare the rösti’s:
Grate the washed potato, add the grated apple, grated cheese and fresh thyme leaves, season with salt and pepper and mix well.
Press into flat slices and fry both sides in oil, until crispy and cooked.
Arrange the sliced pheasant on a plate along with the chicory, baste with the sauce and place the rösti along side it.
- 1 pheasant
- 2 grape leaves
- 600 g chicory
- 150 g butter
- 600 g potatoes
- 1 large apple
- 100 g grated cheese
- of fresh thyme
- 1 1/2 dl oil