Braised Pheasant With Sauerkraut Alsation Style

Name: Braised Pheasant With Sauerkraut Alsation Style
Total time: 1 h 25 min
Yield: Eight servings
Cuisine: french, german
Ingredients: 3 pounds sauerkraut; 8 thick slices of lean bacon; 2 pheasants (about 2 1/2 pounds each), cleaned and trussed; Salt and freshly ground pepper to taste; 2 cups thinly sliced onions; 1 carrot scraped and cut into 1/4-inch rounds, about 3/4 cup; 2 garlic cloves, peeled and halved; 1 bouquet garni consisting of 4 parsley sprigs, 1 bay leaf and 4 sprigs of fresh thyme or 1 teaspoon dried; 12 juniper berries; 4 whole cloves; 2 cups dry white Alsatian wine, preferably sylvaner or traminer; 2 cups fresh or canned chicken broth; 12 small new potatoes (about 2 pounds), peeled; 2 pounds sausage, such as garlic sausage or kielbasa; Assorted mustards

By Richard Flaste and Pierre Franey

Total Time: 1 hour 25 minutes
Rating: 4(15)
Notes: Read community notes

Featured in: Food; A Bird in Hand . . .

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Ingredients

Yield:Eight servings

3pounds sauerkraut
8thick slices of lean bacon
2pheasants (about 2½ pounds each), cleaned and trussed
Salt and freshly ground pepper to taste
2cups thinly sliced onions
1carrot scraped and cut into ¼-inch rounds, about ¾ cup
2garlic cloves, peeled and halved
1bouquet garni consisting of 4 parsley sprigs, 1 bay leaf and 4 sprigs of fresh thyme or 1 teaspoon dried
12juniper berries
4whole cloves
2cups dry white Alsatian wine, preferably sylvaner or traminer
2cups fresh or canned chicken broth
12small new potatoes (about 2 pounds), peeled
2pounds sausage, such as garlic sausage or kielbasa
Assorted mustards

Ingredient Substitution Guide

Preparation

Step 1
Preheat the oven to 400 degrees.
Step 2
Drain the sauerkraut and cover with cold water, stir, then drain well and squeeze with the hands to remove excess water.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Carve the pheasants and slice the sausages. Serve with sauerkraut and potatoes and the mustards.

Ratings

4 out of 5

15 user ratings

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LJW1 year ago

What a waste of a bird. A sloppy mess of fattiness. I don't know how this was supposed to come together, but by following recipe, I ended up with a soupy mess and a steamed bird. Whomever made up this recipe owes an apology to the bird, and $60 to me for the wasted ingredients. In the end, I separated the pheasant from the slop, placed the slop on a baking sheet and toasted it at 400 degrees for 40 minutes to impart some flavor and served it with the bird and lots of cranberry sauce.

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