Have fun preparing this mushroom dish!
Rinse the pheasant, dry it, rub the inside with salt. Chop parsley and onion, mix with paprika, oil, mustard and ground pepper. Coat the pheasant with this paste, tie it tightly.
Roast in a heated oven for about 30 to 40 minutes on the middle shelf until pink.
Soak the cooled mushrooms for half an hour, drain.
For the sauce:
Cut slices, add to onion form with porcini mushrooms. Sauté for another 10 minutes over medium heat until soft.
Cut tomatoes, put into hot water, peel off skin. Cut flesh into cubes, add to mushrooms form. Pour some beef broth, season with salt and season with pepper.
Let it boil again briefly. Finally, mix into the sauce, which is no longer boiling. Put the sauce aside.
Remove the bacon slices from the pheasant after half an hour of roasting. Cut pheasant in half, attach paper sleeves to thighs, garnish with parsley and tomato slices.
Serve the sauce separately.
E-kitchen stove: degrees: 230
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