Pheasant wrapped in bacon with chestnut-potato dumplings
Foto: Johannes Kittel
Using a pestle and mortar, mash all the paste ingredients into a thick paste. Wash the fillets and pat dry with some kitchen paper. Cut into pieces and, using a razor blade or sharp knife, cut slits about 5 mm deep into the skin. Rub the paste well into the fillets on both sides.
Peel the potatoes and cut into pencil-like strips. Heat the peanut oil (at about 170 °C) and fry the potatoes a golden brown. Remove, and drain on kitchen paper. Keep warm.
Take the fillets and lightly dredge in the flour. Shake off excess flour, and fry for about 5–6 minutes until golden brown. Remove, and drain well. Serve with the potatoes on warmed plates, and garnish with lemon slices.
Wein aus Österreich - Kostbare Kultur