Season the pheasant breast with salt and pepper from the mill and lightly fry in butter and extinguish with the already prepared sage tea and simmer on low heat with a lid for about 5 to 6 minutes.
Glaze the pumpkin in fine cubes in honey, add whipped cream and curd cheese or cheese to boil bring to a boil season vigorously with salt and freshly ground pepper and just before serving add the chopped bronze fennel.
Wrap the potatoes cooked in their skins with a slice of bacon, wrap a rosemary tip in it and roast it in butter.
Earth apple
Our tip: use a bacon with a strong flavor – this way you will give this dish a special touch!
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