Moritzburg Pheasant on Lentils

Soak the lentils in 1 l of water for one night. Make 1 hour with the water and the cleaned, chopped vegetables. Fry the bacon cut into cubes, add the grams to the lentils form. In the fat, sweat the flour until light brown, stirring, add clear soup, let it bubble. Season the sauce with salt, vinegar and honey. Mix with the lentils. Cut the cucumber into small pieces and add.

Rub the ready-to-fry pheasants with salt and pepper. Finely chop the livers on a damp wooden board, season with salt and make a paste with butter and the crushed juniper berries. Spread it on the inside of the pheasants. Tie the bacon slices on the pheasant breasts. Roast in a preheated oven in a closed frying pan at 180 °C for 10 minutes on the right side, then 10 minutes on the left side.

Pour clear soup and sherry. Put pheasants on the back and roast in open roasting pan for another 15 min. The pheasants should keep rosy breast bones.

Put the lentils on a preheated plate, arrange the pheasants on it. Bind the sauce with the maizena (corn starch) mixed in cold water and bring to the table with the lentils and parsley potatoes.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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