Pheasant on Orange Herb

Fill each pheasant with a peeled orange, season heartily with pepper and season with salt. Place in a roasting pan, add 300 ml of water and roast in a covered oven at 230 °C for half an hour. Remove the lid, reduce the heat to 200 °C and continue roasting the pheasants until they are nicely browned. Melt the sugar in the orange juice, mix with the oil and brush the pheasants with the liquid several times in between. Remove the pheasants from the roasting pan and keep them warm. Glaze the finely chopped onion in the drippings. Boil the stock with a little water, strain and degrease. Refine with whipped cream, thicken with cornstarch and season with salt and pepper. Mix the white cabbage and sauerkraut and cook in a saucepan over medium heat for about half an hour, adding the orange juice. Just before serving, season with freshly ground pepper and salt and fold in the halved orange slices. Serve the pheasants on the orange slaw.

Serve with bread dumplings, potato dumplings or napkin dumplings.

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