Best 4 Braised Pheasant With Sauerkraut Recipes

Embark on a culinary journey with our delectable Braised Pheasant with Sauerkraut recipe, a harmonious blend of flavors that will tantalize your taste buds. Discover the art of preparing this classic dish, from selecting the finest pheasant to mastering the braising technique. Alongside the main recipe, explore variations such as Pheasant and Sauerkraut Stew, a hearty and comforting one-pot meal, and Pheasant with Sweet and Sour Cabbage, a delightful combination of sweet and tangy flavors. Whether you're a seasoned cook or a novice in the kitchen, our detailed instructions and expert tips will guide you through creating these mouthwatering pheasant dishes. Get ready to impress your family and friends with these culinary masterpieces.

Here are our top 4 tried and tested recipes!

BRAISED PHEASANT WITH MUSHROOMS

Braised Pheasant with Mushrooms image

While I use pheasant thighs here, obviously chicken thighs will work, too, and in fact might even be better. I also use a variety of wild mushrooms I pick, but feel free to use whatever array of mushrooms you want. Try to use several different kinds, and yes, you can use reconstituted dried mushrooms, too. I really like to use verjus for the tartness in this recipe -- verjus is preserved, unripe grape juice -- but it can be tough to find. Freshly squeezed lemon juice is a good substitute.

Provided by Hank Shaw

Categories Main Course

Time 1h45m

Number Of Ingredients 10

Ingredients

8 to 12 pheasant thighs, (or 4 turkey thighs)
4 tablespoons unsalted butter
1 large onion, (sliced thinly from root to tip)
1 to 2 pounds fresh mushrooms ((use a variety))
1 whole head of garlic (cloves peeled but left whole)
1/2 cup white wine
1 quart chicken, (turkey, pheasant or vegetable stock)
Salt and black pepper
A splash of lemon juice, (white wine vinegar or verjus)
4 tablespoons minced parsley

Steps:

In a large Dutch oven or pot, heat the butter over medium-high heat and brown the thighs. Take your time and don't crowd the pot. Do it in batches if need be. Preheat the oven to 325°F.
Remove the pheasant and add the sliced onion and mushrooms. Turn the heat up to medium-high and stir well. You may need another tablespoon of butter, as mushrooms soak up a lot. Cook, stirring often, until the onions begin to brown. Salt everything as it cooks.
Deglaze the pot with the white wine; turn the heat up to high. Scrape any browned bits off the bottom of the pot with a wooden spoon. Add the garlic and the pheasant, skin side up. Let the wine cook down by half.
Pour in enough stock to come up to the level of the pheasant skin without submerging it. Doing this will keep the skin crispy when you finish the dish. Cover the pot and cook in the oven for 45 to 60 minutes; you want the meat to be just barely tender. Uncover, turn the heat to 400°F and cook for another 15 to 30 minutes, until the skin crisps up. To finish, add the parsley, then salt, black pepper and some form of acid -- lemon juice, vinegar, etc -- to taste.

Nutrition Facts : Calories 810 kcal, Carbohydrate 8 g, Protein 52 g, Fat 61 g, SaturatedFat 21 g, Cholesterol 313 mg, Sodium 300 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BRAISED SAUERKRAUT

Braised Sauerkraut image

Provided by Food Network

Categories main-dish

Time 9h5m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

4 pounds (8 cups) sauerkraut, drained, well rinsed, and squeezed dry
1 medium onion, peeled and cut into 1/4-inch slices
1 medium carrot, peeled, cut lengthwise in half, then crosswise into thin semicircles
2 garlic cloves, peeled and crushed
1 1/2 teaspoons caraway seeds
1 1/2 teaspoons dried thyme
2 bay leaves
12 juniper berries or 1/4 cup gin
Freshly ground black pepper to taste
8 ounces kielbasa, cut into 1/4-inch thick rounds
2 smoked pork hocks
2 cups dry white wine
4 cups low-sodium chicken broth

Steps:

Place the drained sauerkraut in the insert of a 4-quart slow cooker. Add the onion, carrot, garlic, caraway seeds, thyme, bay leaves, juniper berries or gin, and black pepper. Combine them thoroughly with a fork or with your hands. Scatter the kielbasa on top and bury the hocks in the sauerkraut. Pour in the wine and broth. Cover and cook on LOW for 9 hours, until the juices are bubbling and the sauerkraut has lost its crunch.
Remove the smoked hocks. If there is any meat on them, remove it and add it to the sauerkraut. Discard the bay leaves. Serve the braised sauerkraut as is with boiled potatoes, or use as a base for choucroute garni.

BRAISED PHEASANT WITH SAUERKRAUT ALSATION STYLE

Braised Pheasant With Sauerkraut Alsation Style image

Provided by Richard Flaste And Pierre Franey

Categories dinner, one pot, main course

Time 1h25m

Yield Eight servings

Number Of Ingredients 15

Ingredients

3 pounds sauerkraut
8 thick slices of lean bacon
2 pheasants (about 2 1/2 pounds each), cleaned and trussed
Salt and freshly ground pepper to taste
2 cups thinly sliced onions
1 carrot scraped and cut into 1/4-inch rounds, about 3/4 cup
2 garlic cloves, peeled and halved
1 bouquet garni consisting of 4 parsley sprigs, 1 bay leaf and 4 sprigs of fresh thyme or 1 teaspoon dried
12 juniper berries
4 whole cloves
2 cups dry white Alsatian wine, preferably sylvaner or traminer
2 cups fresh or canned chicken broth
12 small new potatoes (about 2 pounds), peeled
2 pounds sausage, such as garlic sausage or kielbasa
Assorted mustards

Steps:

Preheat the oven to 400 degrees.
Drain the sauerkraut and cover with cold water, stir, then drain well and squeeze with the hands to remove excess water.
Place a casserole large enough to cook the pheasants side by side over medium heat. Before placing the pheasants in the casserole, cook the bacon in the casserole, stirring, until the fat is rendered.
Season the pheasants with salt and pepper to taste, both outside and inside the cavities. Add the pheasants to the casserole and brown on all sides. Scatter the onions, carrot and garlic around the birds. Add the bouquet garni, juniper berries and cloves. Cook, stirring, for about 5 minutes.
Place the drained sauerkraut around the pheasants and add the wine, chicken broth and salt and pepper to taste. Bring to a boil on top of the stove, cover and remove to the oven. Bake for 35 minutes.
Reduce the heat to 375 degrees, add the potatoes and bake for 15 minutes more. Add the sausages and bake for another 15 minutes or until the potatoes are done.
Carve the pheasants and slice the sausages. Serve with sauerkraut and potatoes and the mustards.

Nutrition Facts : @context http, Calories 1078, UnsaturatedFat 37 grams, Carbohydrate 33 grams, Fat 64 grams, Fiber 10 grams, Protein 82 grams, SaturatedFat 19 grams, Sodium 2646 milligrams, Sugar 7 grams, TransFat 0 grams

PHEASANT WITH SAUERKRAUT

Pheasant with Sauerkraut image

Posting this per a request. I haven't tried it, but it comes from a much loved book-The Poultry and Game Cookbook. It's supposedly a Bavarian recipe.

Provided by JustJanS

Categories Pheasant

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 -2 pheasant
10 slices fatty bacon, rinds removed
2 tablespoons butter
2 tablespoons vegetable oil
1 cup dry white wine
12 peppercorns
2 bay leaves
750 g sauerkraut, rinsed and drained
1 cup beer
250 g kransky sausage or 250 g cabana sausage

Steps:

Wrap the pheasants with the bacon, securing it with string.
Loosely tie the legs together.
Melt the butter and oil in a heavy pan over moderate to high heat and fry the pheasants on all sides until the bacon fat starts to run.
Drain the excess fat from the pan, reduce the heat and pour the wine over the pheasants.
Add the peppercorns and bayleaves and bring the wine to simmering point.
Cover the pan tightly and cook for 30-40 minutes, or until the birds are almost tender.
Pack the sauerkraut around the sides of the birds and pour the beer over.
Cover and simmer for 10 minutes, then add the sausage, cover and heat through.
To serve, carefully lift the pheasants from the pan.
Snip the string and remove without disturbing the bacon.
Place the birds on a warmed serving dish and keep hot.
Remove the sausage and set aside for a moment.
Adjust the seasonings of the sauerkrat before arranging it around the pheasants.
Discard the bayleaves and peppercorns if you find them.
Quickly cut the sausage into 1cm slices and lay over the sauerkraut.
Using snips or poultry shears, cut into halves or quarters to serve, trying not to disturb the bacon slices.

Tips:

Choose the right pheasant: Select a young, plump pheasant with smooth, unblemished skin. Older pheasants will have tougher meat and a gamy flavor.
Brine the pheasant: Brining the pheasant in a mixture of water, salt, sugar, and spices helps to tenderize the meat and infuse it with flavor.
Brown the pheasant: Browning the pheasant in a hot skillet before braising helps to develop flavor and color.
Use a good quality sauerkraut: Choose a sauerkraut that is made with fresh cabbage and has a tangy, slightly sour flavor.
Add aromatics: Aromatics such as onions, garlic, and carrots add flavor and depth to the braising liquid.
Use a flavorful broth: The broth used for braising should be flavorful and complement the pheasant and sauerkraut. A good option is a chicken or vegetable broth.
Cook the pheasant until tender: The pheasant should be cooked until it is tender and falls off the bone. This usually takes about 2-3 hours.
Serve with your favorite sides: Braised pheasant with sauerkraut can be served with a variety of sides, such as mashed potatoes, dumplings, or roasted vegetables.

Conclusion:

Braised pheasant with sauerkraut is a delicious and hearty dish that is perfect for a special occasion. The pheasant is tender and flavorful, and the sauerkraut adds a tangy, slightly sour flavor that complements the pheasant perfectly. This dish is sure to impress your guests, and it is also relatively easy to make. So next time you are looking for a new and exciting dish to try, give braised pheasant with sauerkraut a try. You won't be disappointed!