Rub pheasant legs with salt, pepper, thyme, fry in a part of butter.

Cut apples and carrot into cubes, slice leek. Sautee the vegetables in the remaining butter, add cream and spices.

Put the legs, vegetables and apples on baking tray and stew for 45-50 minutes.

When serving, top the dish with greens.

Serve with beer and sauerkraut.