For the pheasant “Schloss Hohenbrunn” dress pheasants, season inside and out vigorously with salt and pepper. Wrap well in bacon slices and then tie around with a kitchen spaghetti. Heat plenty of butter in a frying pan and fry the pheasants in it over a good but not too high heat until light brown and half cooked.Meanwhile, turn the pheasants from time to time.
In the meantime, finely chop onions, sauté in butter until translucent, add finely chopped white cabbage, pour in chicken soup as well as sweet wine, season with caraway seeds and cook until tender and the cabbage has largely absorbed the liquid.
Place the half-roasted pheasants on this cabbage base, cover, and finish braising over very low heat for about 35 minutes, until the meat is cooked through but still juicy. Cut the pheasants into 8 pieces, place them in the center of a preheated platter and arrange the cabbage around the “Schloss Hohenbrunn” pheasant.
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