CHOUCROUTE GARNIE WITH PHEASANT
Provided by Moira Hodgson
Categories dinner, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Drain sauerkraut, rinse thoroughly; soak in cold water to cover for 20 minutes. Rinse again until all brine has been removed. Squeeze out as much water as possible; fluff strands of sauerkraut with fork.
- Preheat oven to 325 degrees.
- Melt fat in heavy casserole big enough to hold pheasants and sauerkraut. Saute onion and garlic until onions are soft. Add apple and sauerkraut and mix thoroughly. Stir in the bouquet garni and wine. Add just enough stock to cover sauerkraut. Cover casserole, bring to boil on top of stove, place it in oven and simmer gently for about 45 minutes. Season to taste with salt and pepper. The liquid should have almost evaporated. If not, uncover the casserole, place on top of stove and cook over high heat.
- While the sauerkraut is cooking heat the vegetable oil in a frying pan and brown the pheasants all over.
- Bury pheasants in sauerkraut in casserole and bake for one to one and a half hours, or until the pheasants are tender but not overcooked.
- Prick sausages all over with fork. Add them with the ham to sauerkraut after 30 minutes of baking time.
- Carve the pheasants. Place the sauerkraut on a large platter and arrange slices of pheasant over the top with sausages and ham.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 26 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 8 grams, Sodium 1814 milligrams, Sugar 8 grams, TransFat 0 grams
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rajaullah rain
[email protected]I didn't care for this dish. The pheasant was dry and the sauerkraut was too sour.
Maqbool Ahmad shahid
[email protected]This dish was a bit too tangy for my taste, but the pheasant was cooked well.
Cloude Niyonsaba
[email protected]I loved this recipe! The pheasant was cooked perfectly and the sauerkraut was delicious. I will definitely be making this again.
Hawlader Media
[email protected]This recipe was easy to follow and the dish turned out great! The pheasant was moist and flavorful, and the sauerkraut was tangy and delicious.
Md Ashipur Rahman
[email protected]This dish was amazing! The pheasant was cooked to perfection, and the sauerkraut was perfectly tangy. I will definitely be making this again.
Saim Bhai
[email protected]This was a great dish! The pheasant was moist and flavorful, and the sauerkraut was tangy and flavorful. I would definitely recommend this recipe to others.
Mahesh kumar Bohara
[email protected]I was really impressed with this choucroute garnie with pheasant. The pheasant was cooked perfectly and the sauerkraut was nice and tangy. I would definitely recommend this recipe to others.
Rodney Larkin
[email protected]This recipe is a keeper! The choucroute garnie with pheasant was absolutely delicious. The pheasant was moist and flavorful, and the sauerkraut was tangy and flavorful. I will definitely be making this dish again.
Karabo Sydwell
[email protected]I've made this choucroute garnie with pheasant several times now, and it's always a hit with my family and friends. The pheasant is always cooked to perfection, and the sauerkraut is perfectly tangy. I love serving this dish with a side of mashed pot
Allah Dino
[email protected]This choucroute garnie with pheasant was an absolute delight! The flavors were incredibly rich and complex, with the pheasant perfectly complementing the tangy sauerkraut and smoky bacon. The dish was also surprisingly easy to prepare, and it made fo