Pheasant Breast with Potato Cake

Ingredients

• 500 g potatoes (starchy, with skin)
• 100 g celery (diced)
• 150 ml milk
• 1 egg yolk
• a pinch of nutmeg
• 150 g flour
• 1 tsp salt
• butter
• 1 bunch herbs (finely chopped for Frankfurter sauce)
• 4 pheasant breasts (intact, ready to cook)
• oil
• 200 ml high-quality game stock
• 1 onion (with skin, halved)
• 1 Garlic clove
• 150 g root vegetables (finely chopped)
• 400 ml red wine
• 1 tbsp allspice (together with)
• 1 tbsp juniper berries (and)
• a few leaves from 1 bunch thyme (crushed)
• 1 tbsp Cornstarch
• 2 tbsp heavy cream
• sugar
• Salt
• Pepper

Instructions

1. 1.

   Cook potatoes for 20 minutes, peel and mash with a fork.

2. 2.

   Cook celery in milk until tender. Preheat oven to 80 °C.

3. 3.

   Mix potatoes, celery, milk, egg yolk, nutmeg, flour and salt well; wrap in buttered foil as a 5 cm diameter roll. Steam for 20 minutes.

4. 4.

   Wrap intact pheasant breasts in foil and bake for 20 minutes.

5. 5.

   Simmer game stock, onion, garlic, root vegetables, red wine and spices for 15 minutes, reducing by about 30%.

6. 6.

   Remove breasts from oven, heat oil in a pan and sear the breasts briefly on both sides to brown. Keep warm until serving.

7. 7.

   Set aside one tablespoon of chopped herbs for final garnish. Unwrap potato roll, slice into ~2 cm thick rounds and lightly sprinkle with remaining herbs on cut edges.

8. 8.

   Strain game stock, thicken with cornstarch and enrich with cream. Season with sugar, salt and pepper.

9. 9.

   Arrange potato slices on plates, cut the breasts, add to the plate, drizzle sauce and garnish with herbs.