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
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Arianne Wangechi
[email protected]Overall, I thought this recipe was just okay. The pheasant was cooked well, but the sauerkraut was a bit bland. I think I would have liked the dish better if I had added some more spices or herbs.
Witness Tesha
[email protected]This recipe was a bit too rich for my taste. The pheasant was very fatty, and the sauerkraut was too sour. I think I would have liked the dish better if I had used a leaner cut of pheasant and a milder type of sauerkraut.
Ubadire Chikwendu
[email protected]I'm not a big fan of pheasant, but I really enjoyed this dish. The sauerkraut and juniper berries helped to balance out the gamey flavor of the pheasant. I would definitely make this recipe again.
Sany 92
[email protected]I love the fact that this recipe uses simple ingredients. I always have pheasant, sauerkraut, and white wine on hand, so I can make this dish anytime I want. It's a great weeknight meal.
Steph Carlo
[email protected]This recipe is a great way to use up leftover pheasant. I usually make a big batch of pheasant stew or soup, and then I use the leftovers to make this dish. It's quick and easy, and it's always a hit with my family.
Jocelynn
[email protected]I've made this recipe several times now, and it's always a hit. The pheasant is always tender and juicy, and the sauerkraut is the perfect accompaniment. I highly recommend this recipe to anyone looking for a delicious and easy way to prepare pheasan
Blessing Gatwiri
[email protected]This was my first time cooking pheasant, and I was really impressed with how easy it was. The recipe was straightforward, and the pheasant turned out delicious. I will definitely be making this recipe again.
John Peter
[email protected]I'm giving this recipe 3 stars. The pheasant was cooked well, but the sauerkraut was a bit too sour for my taste. I also thought the dish could have used more seasoning.
Daniel Ekpenyong
[email protected]This recipe was a disaster! The pheasant was tough and overcooked, and the sauerkraut was bland and tasteless. I followed the recipe exactly, so I'm not sure what went wrong.
Bongiwe Mzelemu
[email protected]I thought this recipe was just okay. The pheasant was a bit dry, and the sauerkraut was too sour for my taste. I think I would have liked the dish better if I had used a different type of sauerkraut.
Kagoya Hanisha
[email protected]This recipe is a keeper! The pheasant was tender and flavorful, and the sauerkraut was the perfect accompaniment. I especially liked the addition of juniper berries, which gave the dish a nice earthy flavor. I will definitely be making this recipe ag
Stanley Kusi Appiah
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of pheasant. But I'm glad I did because it was delicious! The pheasant was cooked perfectly, and the sauerkraut added a nice tangy flavor. I would definitely make this recipe again.
Pashabhai Onfire
[email protected]I love the simplicity of this recipe. It only requires a few ingredients, and it's easy to follow. The pheasant was cooked to perfection, and the sauerkraut was flavorful and tangy. I served this dish with mashed potatoes and roasted vegetables, and
Alma Ortega
[email protected]I followed the recipe exactly and the pheasant turned out incredibly tender and juicy. The sauerkraut added a nice tangy flavor to the dish, and the juniper berries gave it a subtle hint of pine. Overall, this was an excellent recipe that I will defi
Joshua Goudlock
[email protected]This braised pheasant recipe is a delightful dish that showcases the gamey flavor of pheasant meat perfectly. The combination of sauerkraut, juniper berries, and white wine creates a rich and flavorful sauce that complements the pheasant beautifully.