Old Bohemian Pheasant with Red Cabbage

Sprayed portions of pheasant roasted on an onion base and served with braised red cabbage.

Ingredients:

2 pieces of pheasant 2 pieces of onion 100 g of pepper ground pepper oil to grease the roasting pan water salt For red cabbage: 1 tablespoon wine vinegar 150 ml white wine 3 pcs of larger apples 300 g of semolina sugar

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2 pcs onions 1 pcs smaller heads of red cabbage

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oil salt

Procedure:

1. 1. Place the meat on the peeled finely chopped onions in a greased baking dish, cover with the remaining slices of pork crackling, pour a little water, place in a preheated oven at 180 °C and bake until tender, brushing occasionally with the fat and basting with water as needed
3. In the meantime, fry the peeled onions cut into fine cubes in the hot oil, add the shredded cabbage, pour in the white wine and simmer covered until semi-soft, then pour in the wine vinegar, add the sugar, add salt, thicken with grated apples and finish cooking.

Recommendation:

Serve with potato dumplings.