Pheasant in Red Wine Sauce with Red Cabbage

Salt and pepper the pheasant pieces and fry them in clarified butter. Remove the pieces of roast and keep them warm.

Add some soup to the roast stock. Add the red wine. Stir in mushrooms, crème fraîche and a piece of chocolate.

Then put the pheasant pieces back in the juice and finish cooking for about 25 minutes.

For the red cabbage, peel the onion, chop finely and sauté with vinegar. Fry the flour a little bit.

Add the red cabbage from the bag. Season to taste with the spices.

Fry the hamburger bacon in a pan until crispy. Serve the pheasant with red cabbage and any other side dishes.

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