Reedling

Ingredients

• 4 reedlings (pre‑cooked)
• 8 thyme sprigs
• 8 slices bacon
• 2 shallots
• 1 tbsp butter
• 300 ml white wine
• 200 ml game stock
• 2 tbsp honey
• 1 tbsp currant jam
• Salt
• ground pepper

Instructions

1. 1.

   Finely chop the shallots.

2. 2.

   Wash and pat dry the reedlings, then stuff each with 2 thyme sprigs. Season the inside with salt and pepper, and wrap with 2 bacon slices.

3. 3.

   Sauté the shallots in hot butter. Add white wine and game stock, then place the reedlings breast‑up on top. Braise in a preheated oven at 180 °C (convection) for about 40 minutes, basting with sauce several times. Brush with honey during the last 8 minutes.

4. 4.

   Remove from oven, reduce the sauce, stir in the jam, and season with salt and pepper. Place the reedlings on the sauce and serve.