…pheasant breast a la grandfather Wagner or also called pheasant in vintner’s style. The composition is classic: the breast of the bird is cooked in the kitchen stove, the rest is made into a strong sauce.
It is served with sauerkraut and hot grapes.
First, a sauce stock is drawn from what remains of the pheasant after you have removed the breast (with the skin) and saved the heart and liver (note: and put the thighs aside). So brown and caramelize the bones in the stove, add the carrot, the chopped shallots and the lower legs and extinguish with cognac and white wine. Pour the heavy cream on top and cook for half an hour. Strain, reduce and season.
Sauerkraut: sweat the onion in butter until translucent, add the sauerkraut and other ingredients and add 1 glass of water. Must not become too soft. At the same time, remove the skin from the grapes, remove the seeds and caramelize in butter.
It is important to make a small but extravagant addition: Chop the fat-infused meat of the thighs, liver, heart and 35 g of foie gras very finely and spread on grilled slices of bread. Top with a tiny bit of grated Gruyère and melted butter and bake. Roast the pheasant breasts for 15 min in a very hot stove. Cut into slices, season with salt, season with pepper. Bring to the table together with the sauerkraut, grapes, canapés and sparrows.
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