Main courses
Pheasant with game sauce and bread roll dumplings
Ingredients
1
pheasant
1/2 kg
carrots
20 dkg
turnips
1
onion
15-20
black peppers
salt
as required
Mizo butter
10 dkg
brown sugar
as required
flour
2 cups of
Mizo sour cream (20%, 150 g)
to taste
mustard
to taste
freshly ground black pepper
2
bay leaves
smoked bacon
4
bread rolls
Mizo butter
3 dl
3 dl Mizo milk (2.8%)
40 dkg
flour
4
eggs
parsley greens + a little for serving
to taste
salt
Instructions:
Make a broth from the cleaned pheasant with the cleaned vegetables, salt and pepper. Meanwhile, dice the bread rolls and fry them in a little butter. Make a noodle dough from the milk, flour and eggs, add the fried bread roll cubes and chopped parsley. Form the mixture into dumplings and cook them all in boiling, slightly salted water.
Remove the vegetables from the soup and puree them with a stick mixer. Caramelize brown sugar in a little butter, then add the vegetable puree. Mix in the flour, sour cream and mustard, season with salt and pepper, and cook a little with the bay leaf. If it is too thick, dilute it with the broth.
Slightly fry the meat (thighs, wings, breasts, cut into large pieces) removed from the soup and cut into pieces, in the fat of the bacon, and add them to the sauce. To serve, put the meat and sauce on the bread roll dumplings bun and garnish with chopped parsley.
Tip: instead of pheasant, you can also use (guinea) hen.