Prep 20 mins
Cook 1 hr
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.
- 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
- 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.
This was very good but was a touch on the dry side. Surprising with the bacon, butter and oil but the meat was. I did sweeten up the sauerkraut with a little brown sugar. True German sauerkraut really doesn't taste sour... I made only the breast and decreased the cooking time down to 40 mins total. I served it with a side of mashed potatoes cuz DH loves to put the juice from the sauerkraut on it. Thanks for posting. :)