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Pheasant with Sauerkraut

Pheasant with Sauerkraut created by teresas

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.

Ready In:
1hr 20mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@JustJanS
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@JustJanS
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"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."
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  1. teresas
    Pheasant with Sauerkraut Created by teresas
    Reply
  2. teresas
    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. :)
    Reply
  3. JustJanS
    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.
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