Pheasant with Sauerkraut

Recipe by JustJanS
READY IN: 1hr 20mins




  • 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.