Pheasant Breast with Paprika Sauce in Rheingau Style

Ingredients

• 2 red bell peppers
• 1 onion
• 1 Garlic clove
• 300 g tomatoes
• 0.25 bunch basil
• 4 pheasant breasts (pre‑cooked, skinless, about 140 g each)
• Salt
• Pepper (freshly ground)
• 2 tbsp Vegetable oil
• 400 g wide noodles
• 1 chopped red chili pepper
• 300 ml Vegetable broth
• 60 g sour cream
• 3 tbsp freshly grated Parmesan

Instructions

1. 1.

   Wash the bell peppers, halve them, remove seeds and white membranes, and dice into small cubes. Peel and finely chop the onion and garlic. Blanch the tomatoes, shock in ice water, peel, quarter, remove seeds and white membranes, and dice similarly.

2. 2.

   Rinse the basil, strip leaves from stems, set aside a few, and finely chop the rest.

3. 3.

   Preheat the oven to 180°C (356°F) with upper and lower heat.

4. 4.

   Wash the pheasant breasts, pat dry, season with salt and pepper, and sear in a hot pan with 2 tbsp oil until golden brown on all sides. Transfer to the preheated oven and bake for about 10 minutes.

5. 5.

   Cook the noodles in boiling salted water until al dente.

6. 6.

   Sauté onion, garlic, and chili in the pan fat, add the diced peppers and cook briefly. Stir in tomatoes, pour in broth, season with salt and pepper, and simmer gently over medium heat for about 10 minutes. Fold in sour cream, Parmesan, and basil; adjust seasoning with salt and pepper.

7. 7.

   Remove the pheasant from the oven and serve on warmed plates topped with the paprika sauce and drained noodles. Garnish with basil.

8. 8.