Marinated Pheasant Breast with Bacon Beans

It is best to marinate the meat the evening before and let it steep in the refrigerator. In addition, wash and chop the herbs (I took parsley, thyme, rosemary and marjoram because they are still fresh in our garden), remove the peel from the clove of garlic and chop it roughly. Mix the oil with the herbs, garlic, mustard and salt and pepper. Put the washed and dabbed dry pheasant breast in a sealable container and mix well with the marinade. Close the jar and let it steep in the refrigerator for a few hours, preferably overnight.

After marinating, remove most of the marinade from the pheasant breasts. But keep the marinade, it will be used later for the sauce. Then fry the breast fillets in a pan, adding a little cooking oil if necessary. Possibly you can season the meat with a little more salt. This wasn't necessary for me, as enough seasoning from the marinade was drawn into the meat.

Clean the beans and trim the ends. Blanch in plenty of boiling salted water. Depending on the thickness, up to 15 minutes. Then rinse in cold water and then wrap some beans with a slice of ham. Heat clarified butter in a pan and fry the beans on all sides until crispy.

Peel the potatoes and cut in halves or quarters if necessary. Cook al dente in a little salted water.

Puree the rest of the marinade with a beaker of cream in a blender or with a blender. Remove the finished pheasant breasts from the pan, froth a piece of butter in the pan and then pour in the cream and marinade mixture. Bring to the boil and then reduce a little. If necessary, add salt and pepper to taste.