Pheasant Fillet with Chestnuts

Ingredients

• 600 g pheasant breast fillets
• Salt
• Pepper (freshly ground)
• 3 tbsp Rapeseed oil
• 250 ml red wine
• 2 fresh bay leaves
• 500 g shallots
• 1 tbsp sugar
• 1 tbsp butter
• 400 g pre-cooked chestnuts
• 100 g dried cranberries

Instructions

1. 1.

   Wash the pheasant breasts, pat dry, season with salt and pepper, and sear in a pan with 2 tbsp hot oil on both sides. Remove from the pan and transfer to a pot. Deglaze the pan with red wine, pour over the poultry, add bay leaves, and simmer gently for about 20 minutes over low heat. Peel the shallots and sauté them in 1 tbsp oil in the same pan until golden brown, about 5 minutes. Add the poultry back to the pot, then add sugar and butter to the pan. Caramelize the chestnuts in the pan, mix with cranberries, and return everything to the pot. Simmer together until cooked through, season with salt and pepper, and serve.

2. 2.

   Serve with sauerkraut as desired.