Pheasant Paprikash

Heat the oil in a large pan and fry the onion and garlic until transparent. Chop each pheasant breast into three long pieces. Toss in the hot oil mixture to seal and slightly brown, this should take 3 minutes on each side.

Add the tomatoes, chestnuts, kiseli kupus (or sauerkraut), ham hock, potatoes and 500ml water. Season with chili flakes, cumin, bay leaves, rosemary, half of the sweet paprika and salt and pepper. Simmer for 20-30 minutes, stirring occasionally to prevent sticking.

Add the remaining sweet paprika when the potatoes are nearly done. When the potatoes are cooked through (but still whole) the dish is done. Check by inserting a sharp knife, which should be able to pass in easily without breaking up the potato. Taste for seasoning, then take off the heat and rest for 5 minutes.

Serve

Serve with a small dollop of sour cream, a sprinkling of parsley and a chunk of crusty bread.