Braised Pheasant With Sauerkraut Alsation Style Recipes

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BRAISED PHEASANT WITH SAUERKRAUT ALSATION STYLE



Braised Pheasant With Sauerkraut Alsation Style image

Provided by Richard Flaste And Pierre Franey

Categories     dinner, one pot, main course

Time 1h25m

Yield Eight servings

Number Of Ingredients 15

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

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

BRAISED PHEASANT WITH SAUERKRAUT



Braised Pheasant With Sauerkraut image

Provided by Craig Claiborne

Categories     dinner, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

2 pheasants, 2 pounds each cleaned weight, preferably trussed, with necks and hearts
Salt to taste if desired
Freshly ground pepper to taste
1/4 pound fatback, cut into 1/4-inch cubes, about 1/2 cup
3/4 cup finely chopped onion
2 whole cloves garlic, peeled
1 cup dry white wine
2 tart apples, peeled, cored and sliced thin
2 pounds sauerkraut, rinsed and drained well
1 cup chicken broth
2 bay leaves
2 sprigs fresh thyme or 1/2 teaspoon dried
12 juniper berries, optional

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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