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Pheasant with red cabbage, mushrooms, orange filets and blackberries

Pheasant with red cabbage, mushrooms, orange filets and blackberries

  • 1 red onion

  • 4 pheasant breast

  • fresh blackberries

  • hazelnuts

  • 1 orange

  • mixed mushrooms

  • 1 clove garlic

  • 1 pomegranate

  • butter

Dressing:

  • 1 tablespoon appelsinsafte

  • 1 tablespoon red wine vinegar

  • 3 tablespoons olive oil

  • 1 teaspoon honey

  • salt and pepper

Mix all ingredients for the dressing.

Roast pheasant breasts in butter and season them with salt and pepper. Fry the mushrooms in butter and garlic. Cut red cabbage very finely and fold into the dressing. Add the fresh blackberries, orange filets, pomegranate, the fried mushrooms and chopped hazelnuts. Serve with the roasted pheasant breasts.

 

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