First remove the fillets from the gutted pheasants and set aside. Dust the remaining bones with flour and fry them in boiling olive oil. Next, add the bacon, chopped onions and carrots cut into strips. Season with pepper, salt and bay leaves and then extinguish with the water. Put the saucepan on low heat and simmer for 4 hours.
About an hour before serving, cut the potatoes into thin slices and place them on a baking tray. Briefly blanch the chopped leek and spread it evenly over the potatoes, add whipped cream, pepper and salt and finally sprinkle grated Emmental cheese on top. Place the whole dish in the preheated oven at 120 °C for 45 minutes.
Sauté the sauerkraut in butter and after a few minutes add the Riesling and two ladles (for 4 people) of the pheasant stock.
From the stock simmering in about 4 hours, pour in about 3 large ladles (for 4 people) through a fine sieve into a smaller saucepan and cook. Add the grapes preserved in Riesling, a tiny bit of sugar, pepper and salt, and add Riesling just before serving.
Now season the pheasant fillets with pepper and season with salt, turn them in a little bit of powdered sugar on the other side and fry them in olive oil for about eight minutes. Now arrange all ingredients together on the plates and bring to the table.
Our tip: Use a
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