Pheasant Snail on Autumn Salad

Remove sinews and skin from pheasant breasts, cut lengthwise into four long strips and tap lightly with the broad side of a knife. Season the strips with pepper and salt and top evenly with the spinach leaves. Next, place narrow slices of the foie gras, season and roll into a snail.

For the strudel dough, prepare all ingredients into a smooth dough. Oil the outside of the dough and let it rest, covered, for an hour until chilled.

Roll out the strudel dough thinly on a floured dish and drizzle with melted butter. Cut slices of 200 mm dia., place snail in the center and wrap the overhanging dough. Press the dough tightly to the meat and then bake in floating clarified butter until golden brown. Let the fat drain off briefly on a paper towel.

Clean the lettuce, rinse and spin dry. Mix the ingredients for the dressing. Marinate the salad with it.

Offer pheasant snail lukewarm on the bed of lettuce. Top with black tamarillo slices, nuts, pomegranate seeds and chervil stalks and drizzle with a tiny bit of meat glace.

(*) Pour brown veal jus (see separate recipe) through a sieve, and brew at a low temperature until syrupy.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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