4 servings
Preparation time: 40 minutes

Agristo Pine Apple Potatoes
4 pheasant fillets
1 apple, type Jonagold
100 g cranberries
5 tablespoons sugar
Orange, zest
0.5 cm ginger
Freshly ground pepper
Salt

Sauce:
190 ml game stock
2 finely chopped shallots
1 clove garlic
Sprig of rosemary
200 ml cream
100 ml Porto

1. Preheat oven to 180 ° C.
2. Cook the cranberries with the grated ginger, zest and juice of 1/2 orange, sugar and water. Mix and keep warm until use.
3. Sear the pheasant fillets in a frying pan with butter and a little olive oil until all sides are golden-brown. Remove from the pan and place in a baking dish. Cook the pheasant fillets in the oven at 150 ° C for about 10 minutes, depending on the thickness of the fillets.
4. Meanwhile, make the sauce. Chop the shallots finely and crush the garlic. Fry with a sprig of rosemary in the cooking juice of the pheasant fillets and quench with the game stock. Let boil, add Porto and cream. Reduce the sauce to the desired consistency. Season with salt and pepper.
5. In the meantime fry the Agristo Pine Apple Potatoes golden brown according to the instructions on the package.
6. Serve the pheasant fillets with the sauce, cranberry compote, finely chopped apple and Agristo Pine Apple Potatoes.

Pheasant fillet with Agristo Pine Apple potatoes, cranberries and apple