Pheasant With Sauerkraut Recipes

Steps:

• 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.

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.