1. for the meat, season the pheasant breasts with salt and season with pepper. Heat 1 tbsp oil and the butter in a frying pan at low temperature and add the pheasant breasts with the garlic and thyme sprigs. Gently sear the pheasant breasts on both sides for a total of about 4 min, remove and keep warm. Fry the bacon in the remaining oil in a frying pan until crisp, drain on kitchen roll and cut into wide pieces.
For the vegetables, soak the raisins in sherry. Remove the skin from the onion and cut into fine cubes. Boil the trumpet mushrooms in a small amount of water once, then steep them briefly until they are soft. Drain the mushrooms and chop them coarsely. Peel the carrots. Clean the pointed cabbage, remove the stalk and cut the cabbage into lozenges.
In a frying pan, sauté the onion cubes in the oil over medium heat until soft. Add the pointed cabbage and grate the carrots over it in thin slices on a fine slicer. Cook until al dente, add the trumpet mushrooms and the soaked raisins with the sherry, season with salt and pepper. Add the butter and let it melt. 4.
For the sauce, cut the chili pepper in half, remove the seeds and cut into thin strips. Heat the apricot jam with 6 tbsp water and spread through a sieve. Pour in the rice vinegar and the chili strips, remove the sauce from the stove and season with salt.
5. add the pointed cabbage