Fillet of Pheasant with Vegetable Ragout

For the pheasant fillet with vegetable ragout, preheat the oven to about 165 °C. Heat 3 tablespoons of olive oil and 10 g of butter in a frying pan and brown the pheasant fillets briefly on all sides, season with salt and pepper. Wrap the fillets in aluminum foil and keep them warm in the oven.

Peel and finely dice the onion and garlic. Heat 50 g butter in a pot and sauté onion and garlic until colorless. Stir in the flour, add 1/3 of the game stock and stir until smooth. Gradually stir in the remaining game stock. Add the whipped cream and let the sauce simmer gently at low temperature.

Clean and chop the mushrooms and cabbage sprouts. Heat 2 tbsp olive oil and 10 g butter in a pot, sauté the cabbage sprouts over medium heat, then add the mushrooms. Season with pepper and salt. Add the cabbage sprouts and mushrooms to the sauce.

Prepare puff pastry patties according to package directions in oven.

Using a hand blender, blend chives and basil with remaining olive oil to make herb oil and season with salt and pepper.

Remove the patties from the oven, cut off the top and fill the patties with the ragout. Cut the pheasant fillet, place it on a plate and drizzle with the herb oil.

Serve the pheasant fillet with vegetable ragout.

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