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Preparation

Prepare the couscous according to the instructions on the package (you can also vary the couscous by adding pepper, tomatoes, various spices, and/or herbs such as coriander). Meanwhile, lightly sauté the pearl onions in a pan with a bit of salt, a pinch of sugar, and a dash of vinegar until soft.

Season the pheasant breasts, wrap them in the bacon, and sear them on each side in a pan. In an oven pre-heated to 160 °C, continue cooking the breasts for around 6 minutes, then allow them to rest on a plate for another 2–3 minutes.

For the sauce:  sauté the shallots in some butter until soft. Pour on the jus and allow the liquid to reduce to the desired consistency.

Once again briefly fry the pheasant breasts in a pan with a piece of butter and a thyme twig. Before serving, cut each breast into two pieces and place on a plate. Add the raisins to the sauce, reheat, and pour onto the breasts. Use a spoon to form the couscous into dumpling-like shapes, add these to the plates, and garnish with a few pearl onions.