Veal liver dumplings
Foto: Johannes Kittel
PREPARATION OF THE PHEASANT
Moderately season thewell cleaned pheasant inside and outwith salt, pepper and caraway seeds (the bacon will provide enough extra taste). Fill with the mountain sprigs and juniper berries. Wrap the pheasant in bacon, tying with thread if necessary. Place the bird, breast down, on top of the bread.
Heat some olive oil in a heavy baking dish, preferably cast iron, and fry the onions, garlic and apples a golden brown. Put the bird with the bread in the dish and roast in a preheated oven at 190 °C, basting it regularly with the chicken stock. After about 40 minutes, turn the pheasant over, add the wine, and roast for another 20–30 minutes, until done.
Remove the bird from the oven and take the bacon off. Force the apples through a sieve. From the apple cream, use two spoons to form small dumplings. Serve these separately. Carve the pheasant and arrange on warmed plates. If necessary, add stock to the gravy and allow to boil once. Pass the gravy through a sieve, and bind with cold butter. Pour some gravy over the pheasant and the rest into a gravy boat. Serve with the chestnut-potato dumplings.
PREPARATION OF THE CHESTNUT-POTATO DUMPLINGS
Peel the potatoes and boil them in salt water.When still warm, put them through a potato ricer and knead well with the egg yolks, egg, cornstarch, salt and a pinch of nutmeg. Place the dough on a surface dusted with flour. Roll out longish pieces about a finger-width wide. Cut into shorter pieces and shape these into gnocchi-sized dumplings. Using the back of a fork, make gnocchi-like patterns.
Place the dumplings in boilingwater and boil for about 2minutes, drain, and douse with cold water. In a pan, caramelize the brown sugar, add chestnuts and stir well. In a second fry pan, fry the dumplings in butter until golden brown. Mix with the chestnuts, and keep warm in a porcelain bowl.
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