Pheasant Breast Fillet with Figs, Chestnuts, and Black Salsify

Ingredients

• 200 g black salsify
• 2 tbsp white wine vinegar
• Salt
• 2 tbsp parsley
• 4 figs
• 150 ml elderberry juice
• 150 ml dry white port
• 400 g pheasant
• Salt
• Pepper
• 100 g thick-cut bacon (thin slices)
• 3 tbsp clarified butter
• 2 tbsp butter
• 100 g chestnuts (vacuum-packed, cooked)
• 1 splash Lemon juice

Instructions

1. 1.

   Peel the black salsify with gloves under running water and immediately place in vinegar water. Cook the black salsify in plenty of salted water for 10‑12 minutes until tender. Drain and rinse cold. Wash and finely chop the parsley. Wash and quarter the figs. Bring elderberry juice, port wine, and 50 ml water to a boil and reduce. Rinse, pat dry, salt, and pepper the pheasant breast. Wrap the breast with bacon and sear in clarified butter on all sides for 6‑8 minutes (depending on thickness). Then wrap in foil and let rest. Cut the black salsify into 5 cm pieces and toss with chestnuts in hot butter, seasoning with salt, pepper, and lemon juice. Stir in chopped parsley.

2. 2.

   Slice the pheasant breast into strips, arrange the black salsify with chestnuts on top, pour over the sauce, and garnish with figs.