Best 3 Braised Pheasant With Sauerkraut Alsation Style Recipes
Embark on a culinary journey to Alsace, France, and discover the exquisite flavors of braised pheasant with sauerkraut, a traditional dish that embodies the region's rich culinary heritage. This delectable dish showcases the perfect harmony between tender pheasant meat, slow-cooked to perfection, and tangy sauerkraut, infused with aromatic spices and juniper berries. Alongside this main course, tantalizing recipes await you, including a refreshing cucumber salad with a zesty vinaigrette dressing, perfect for a light and crisp side. For a sweet ending, indulge in the delightful Alsatian apple cake, a classic dessert featuring tender apples enveloped in a buttery, crumbly crust. Prepare to be captivated by the authentic flavors and aromas of Alsace as you explore these enticing recipes, bringing a taste of this charming region into your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
CHOUCROUTE GARNIE à L'ALSACIENNE (ALSATIAN BRAISED SAUERKRAUT WITH MIXED MEATS AND SAUSAGES) RECIPE
Meat and sauerkraut: It's a combo we all know and love, but no version takes it to such exalted heights as Alsatian choucroute garnie. Making it requires knowing a thing or two about all the cuts of meat involved and how best to handle them. This recipe will ensure that your lean cuts don't dry out and that your tough ones become meltingly tender.
Provided by Daniel Gritzer
Time 4h15m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 250°F (120°C). In a large Dutch oven, heat 1/4 cup (60ml) goose fat (or duck fat, lard, or oil) over medium-low heat until shimmering. Add onions and cook, stirring often, until softened but not browned, about 10 minutes.
- Meanwhile, Cook Pork Loin: Place pork loin in a small ovenproof skillet or on a rimmed baking sheet and cook on a separate rack in oven until an instant-read thermometer inserted in center registers 120°F (49°C), about 1 hour. Set aside.
Nutrition Facts : Calories 1074 kcal, Carbohydrate 43 g, Cholesterol 239 mg, Fiber 10 g, Protein 72 g, SaturatedFat 24 g, Sodium 5448 mg, Sugar 9 g, Fat 66 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
BRAISED PHEASANT WITH SAUERKRAUT
Provided by Craig Claiborne
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Sprinkle pheasants inside and out with salt and pepper.
- Heat fatback in casserole large enough to hold pheasants without crowding. Add necks and hearts. When fatback is slightly rendered add pheasants, placing them on one side. Cook about 3 minutes or until golden brown on one side and turn. Cook 2 or 3 minutes on second side until golden brown. Continue cooking and turning until golden brown. Browning time is 12 to 15 minutes.
- Add onion and garlic and stir. Cook about 3 minutes.
- Add wine and stir around bottom. Add apple slices and sauerkraut, distributing it over and around birds.
- Add broth, bay leaves, thyme, juniper berries, salt and pepper. Cover closely and cook 45 minutes to 1 hour or until pheasants are tender. Untruss pheasants and cut into serving pieces. Serve with sauerkraut and apples and buttered boiled potatoes.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 15 grams, Carbohydrate 16 grams, Fat 25 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 8 grams, Sodium 1118 milligrams, Sugar 7 grams, TransFat 0 grams
PHEASANT WITH SAUERKRAUT
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
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:
- For the best results, use a young pheasant (about 12 months old). Older pheasants will be tougher and have a stronger flavor.
- If you can't find sauerkraut in your local grocery store, you can make your own. Simply combine 1 head of green cabbage, 1 tablespoon of salt, and 1 cup of water in a large bowl. Cover the bowl and let it sit at room temperature for 5-7 days, stirring occasionally.
- To prevent the pheasant from drying out during cooking, baste it with the cooking liquid every 20-30 minutes.
- Serve the pheasant with mashed potatoes, spaetzle, or roasted vegetables.
Conclusion:
Braised pheasant with sauerkraut is a delicious and hearty dish that's perfect for a special occasion. The pheasant is braised in a flavorful broth with sauerkraut, juniper berries, and white wine. The result is a tender and moist pheasant with a slightly tart and tangy flavor. This dish is sure to impress your guests and is a great way to enjoy the unique flavor of pheasant.
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