BRAISED PHEASANT WITH SAUERKRAUT ALSATION STYLE
Provided by Richard Flaste And Pierre Franey
Categories dinner, one pot, main course
Time 1h25m
Yield Eight servings
Number Of Ingredients 15
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Preshi Magar
pm40@gmail.comI'm not a big fan of pheasant, but I really enjoyed this dish.
Pablo Perez
pp23@aol.comThis dish is a bit time-consuming to make, but it's worth it.
Kamryn Harkey
kamrynharkey@hotmail.co.ukI would recommend using a good quality sauerkraut for this dish.
Harun rector
rector-harun@gmail.comThis recipe is a great way to impress your friends.
Adebayo Taofik
adebayot10@hotmail.comI would have liked the recipe to include more instructions on how to prepare the pheasant.
Vern Harkin
h-vern@yahoo.comThis dish is definitely worth the effort.
Haliun Bolorerdene
b.h48@gmail.comI'm not sure I would make this dish again, but it was interesting to try something new.
Omolu Mabel
mabel.omolu@gmail.comThis recipe is perfect for a special occasion.
AJ Bappi
aj-b@gmail.comI would recommend serving this dish with a side of mashed potatoes.
Gwamaka Williams
g.williams@gmail.comI'm not a big fan of sauerkraut, but I really enjoyed it in this dish.
Haji Khannn
h.k@hotmail.co.ukThis recipe is a great way to use up leftover pheasant.
VAI BROTHERS FUNNY ENTERTAINMENT
ventertainment11@gmail.comI followed the recipe exactly, but my pheasant didn't turn out as tender as I would have liked.
Paul Monroe
paul.m@yahoo.comOverall, I thought this was a great recipe. I will definitely be making it again.
Yonas Tesfu
tyonas86@gmail.comI would have liked the recipe to include more vegetables.
Asad Kunbhar
asad-k53@aol.comThis dish is definitely a crowd-pleaser. I served it at a dinner party and everyone raved about it.
Ray Quinn
quinn.r@hotmail.co.ukThe pheasant was a bit dry, but the sauerkraut was delicious.
Antim Ghosh
a_g86@gmail.comI've never cooked pheasant before, but this recipe made it easy. The instructions were clear and concise, and the dish turned out beautifully.
George Bell
b.g@yahoo.comThis braised pheasant recipe is a keeper! The meat was so tender and flavorful, and the sauerkraut was the perfect accompaniment.