Pheasant Stew

Rinse pheasant, pat dry and place in a pot. Peel and chop soup vegetables, add to pheasant. Cover everything with water and bring to a boil. Season with spices and salt and cook for about 1 1/2 hours.

Rinse broccoli and blanch for 3-4 minutes in boiling salted water. Remove, shock in cold water and drain well. Rinse potatoes and cook for 20-25 minutes in boiling salted water.

Meanwhile, roll out pastry on a floured surface, cut out hearts with a cookie cutter. Place hearts on a baking sheet lined with parchment paper, brush with egg yolk and bake for 15-20 minutes until golden brown. Remove and let cool.

Remove pheasant from broth, let cool briefly and clean meat from the bones. Rinse herbs, pat dry, pluck off leaves and mince. Drain potatoes and cut into wedges.

Cook bacon in a dry pan. Add meat and broccoli and cook for 5 minutes. Deglaze with wine and 500 ml (approximately 2 cups) of broth, season with salt and pepper and simmer over medium heat for 10-15 minutes.