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
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Ch maqbool ahmad Maqbool ahmad
a@gmail.comI'm not a huge fan of pheasant, but I really enjoyed this recipe. The pheasant was cooked perfectly and the sauerkraut was tangy and flavorful. I will definitely be making this again.
Excellent Eclips
excellent_e40@gmail.comThis recipe is a bit time-consuming, but it's definitely worth the effort. The pheasant is fall-off-the-bone tender and the sauerkraut is perfectly tangy. I served it with mashed potatoes and it was a delicious meal.
Mckenzie Sharp
s_m@hotmail.comI've made this recipe a few times now and it's always a hit with my family and friends. The pheasant is always cooked perfectly and the sauerkraut is always tangy and flavorful. I love the addition of the juniper berries and white wine, which really
MD RASHID HUSEN
r_md5@hotmail.frOverall, this is a great recipe for braised pheasant with sauerkraut. The pheasant is tender and flavorful, and the sauerkraut is tangy and savory. The juniper berries and white wine add a nice touch of flavor. I would definitely recommend this recip
Yubraj Khadka
k-yubraj@yahoo.comThis recipe is a great way to use up leftover pheasant. I had some pheasant breasts that I had roasted the night before and I used them to make this dish. The pheasant was still moist and flavorful and the sauerkraut was a great way to add some tangi
CHIBUZOR PETER
peter-chibuzor@yahoo.comI made this recipe for a dinner party and it was a huge success! The pheasant was cooked to perfection and the sauerkraut was a great complement. I would definitely recommend this recipe to anyone looking for a special dish to serve at a special occa
Ramdular Mahato
ramdularm@hotmail.frThis recipe is a bit time-consuming, but it's worth the effort. The pheasant is fall-off-the-bone tender and the sauerkraut is perfectly tangy. I served it with mashed potatoes and it was a delicious meal.
wolf girl
w-girl@yahoo.comI'm a big fan of pheasant and sauerkraut, so I was excited to try this recipe. I was not disappointed! The pheasant was cooked perfectly and the sauerkraut was tangy and flavorful. I will definitely be making this again.
intoxicated eyes
eyes_intoxicated@gmail.comThis recipe is not for the faint of heart. The pheasant is a bit gamey and the sauerkraut is very tangy. However, if you're looking for a unique and flavorful dish, this is definitely worth a try.
Siphe Mqambeni
m11@gmail.comI'm not sure what I did wrong, but my pheasant came out tough and dry. The sauerkraut was also a bit too sour for my taste. I think I'll stick to my usual pheasant recipe.
Dorothy McGee
m_d@gmail.comThis recipe is a great way to use up leftover pheasant. I had some pheasant breasts that I had roasted the night before and I used them to make this dish. The pheasant was still moist and flavorful and the sauerkraut was a great way to add some tangi
Awais Ullah
a_ullah63@gmail.comI made this recipe for a dinner party and it was a huge success! The pheasant was cooked to perfection and the sauerkraut was a great complement. I would definitely recommend this recipe to anyone looking for a special dish to serve at a special occa
Ramesh Kumar Adhikari
adhikari-r66@hotmail.comThis recipe is a bit time-consuming, but it's worth the effort. The pheasant was fall-off-the-bone tender and the sauerkraut was perfectly tangy. I served it with mashed potatoes and it was a delicious meal.
Dinosaur Michai
m@hotmail.comI'm not a huge fan of game birds, but I really enjoyed this recipe. The pheasant was cooked perfectly and the sauerkraut was tangy and flavorful. I will definitely be making this again.
Mai Sarah
smai@gmail.comThis is one of my favorite pheasant recipes! The combination of the pheasant, sauerkraut, and juniper berries is just perfect. I always get compliments when I make this dish for guests.
Aaralyn Brazell
brazellaaralyn@hotmail.comJust made this recipe for dinner and it was a hit! The pheasant was incredibly tender and the sauerkraut was the perfect accompaniment. I especially loved the addition of the juniper berries and white wine, which really elevated the flavor of the dis
Autumn Dumbgoggles
dumbgoggles_a@hotmail.frThis Alsatian-style braised pheasant with sauerkraut is a must-try for game bird enthusiasts. The pheasant meat is tender and flavorful, while the sauerkraut adds a tangy and savory note. The juniper berries and white wine verleihen dem Gericht eine