Pheasant breast in Serrano ham with porcini mushroom puree and savoy cabbage

Ingredients for 4 servings:

• 4 pheasant breasts
• 4 slice(s) Serrano ham, more depending on size
• some olive oil
• Pumpkin seed oil
• 1 leek(s)
• 3 carrots
• ½ celeriac
• 1 tbsp tomato paste
• 7 juniper berries
• 3 carnations
• 2 onions
• Sea salt and pepper
• 40 ml port wine, approx. 2 shot glasses
• Clarified butter
• 4 pheasant breasts
• 1 cup(s) water
• 100 ml duck stock
• 150 ml red wine, dry
• 6 large potatoes
• e.g. milk
• e.g. cream
• Salt
• e.g. butter
• 20 g porcini mushrooms, dried
• 2 shallots
• 1 small savoy cabbage or 1/2 savoy cabbage
• salt and pepper

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours

For the port wine jus, peel the carrots, onions, and celery and chop into large pieces. Wash the leek and cut into large rings. Wash the pheasant breasts, pat dry, and cut into large pieces. Melt the clarified butter in a large saucepan. Add the vegetables and sauté. Add the finely chopped meat and brown. Add the tomato paste and continue sautéing. Add the cloves and juniper berries. Add 1-2 pinches of sea salt and pepper. Deglaze everything with 1-2 cups of warm water, red wine, and duck stock. Simmer the liquid until reduced by 1/3. Then strain it through a sieve and collect the sauce in a small saucepan. Add the port wine. Simmer the jus a little longer, then add salt and pepper as desired. For the porcini mushroom puree, peel the potatoes, cut them into pieces, and cook for about 20 minutes. Soak the porcini mushrooms in water and let them swell. Remove the mushrooms from the water after 10 minutes, rinse them with cold water and drain, then chop them finely. Chop the shallots finely and sauté them with the mushrooms in butter. Drain the potatoes. Gently warm a little milk (we do this in the microwave). Mash the potatoes. Add the cream, milk, and butter as needed, depending on how thick you want the mash to be, and mix. Salt the mash to taste. Add the mushrooms and shallots to the mashed potatoes and mix. For the savoy cabbage, remove the outer leaves from the savoy cabbage. Quarter the savoy cabbage and remove the stalk. Cut the savoy cabbage into fine strips, wash, and drain. Bring the water to a boil and cook the savoy cabbage for 3-5 minutes, then strain it into a sieve and rinse well with cold water. Then sauté the vegetables in a hot pan with oil or pheasant breast fat for approx. 3-5 minutes until al dente and season with salt and pepper to taste. For the meat, preheat the oven to 200 degrees Celsius. Wash and pat the pheasant breasts dry, wrap each one in a slice of Serrano ham and season with a little pepper. Heat olive oil in a large pot or frying pan. Brown the pheasant breasts on all sides in the hot oil, placing the open ham side down in the pot first. Then place the meat in a baking dish, also placing the open ham side on the bottom, and continue cooking in the preheated oven for approx. 5 minutes. Remove the breasts, brush them generously with pumpkin seed oil and set aside in aluminum foil until ready to serve. Plate everything together and serve.