Ingredients
"1 no : pheasant, oven-ready, about 600gram
1 pch : salt and freshly ground white peppercorn, to taste
1 no : lobster, fresh, about 600gram
230 g : tomatoes, fresh
4 tbsp : butter
1 blb : garlic, fresh
120 g : onions, fresh, diced
4 tbsp : herbs, fresh
120 ml : wine, red
240 ml : stock, chicken
0.5 tsp : caper
"
Preparation
"The Pheasant
Wash the pheasant thoroughly under cold running water and pat dry inside and out with paper towels. Rub the salt and pepper well into the skin and divide the pheasant into 8 pieces.
The Lobster
Place the lobster in boiling water and boil for about 5 minutes, remove, drain well and pat dry with paper towels.
Using a strong knife or kitchen scissors, cut the tail and shell into 4 pieces.
The Cooking
Pour boiling water over the tomatoes, remove the skins and chop the flesh into small cubes. Keep aside.
Heat the butter in a large skillet, place the pheasant pieces in the pan and fry until golden brown, turning all time.
Add the garlic bulb, cut in half, diced onion, tomatoes and half of the herbs to the pan and braise for 10-15 minutes.
Remove the garlic, add the wine and stock and cook for another 10-15 minutes.
Now add the lobster and sprinkle with the remaining herbs and capers. If necessary, add a little more stock. Cook for 5-6 minutes in an oven re-heated to 220C.
Serve
Serve with white bread or potatoes and vegetables.
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