Choucroute Garnie With Pheasant Recipes

HOMEMADE CHOUCROUTE GARNI

Steps:

• Place sauerkraut in a colander set in the sink; rinse with warm water, and drain.
• Make bouquet garni: Place peppercorns, coriander seeds, cloves, juniper berries, parsley, thyme, and bay leaves on square of cheesecloth; tie with kitchen twine.
• Melt goose fat in very large Dutch oven over medium heat. Add sliced onions; cook, stirring frequently, until onions are translucent but not brown, about 10 minutes.
• Add wine, chicken stock, and 2 cups water to Dutch oven; stir to combine. Add dry-salted bacon, smoked bacon, pig's knuckles, pork butt, carrots, garlic, salt, and bouquet garni. Lay washed and drained sauerkraut on top of mixture in Dutch oven. Add enough cold water to bring liquid to 1 inch below sauerkraut. Cover, increase heat to high, and bring liquid to boil. Reduce heat to low; cook at strong simmer for 1 1/2 hours.
• Add potatoes; simmer, covered, until potatoes are just becoming tender, about 30 minutes more. Add sausages; simmer, covered, until heated through, about 10 minutes more.
• Remove bouquet garni and discard. To serve choucroute garni on platter, remove meat, potatoes, and carrots from Dutch oven. Drain sauerkraut, and place in middle of serving platter. Slice bacon and pork butt. Arrange meat, potatoes, and carrots around sauerkraut on platter.

CHOUCROUTE GARNIE

Steps:

• Drain sauerkraut, reserving juice. Rinse in two changes of cold water, wring out well, and set aside. Heat oven to 325 degrees.
• In a large casserole,at least 5 quarts,cook salt pork or bacon over medium heat until golden. Remove,draining well.Leave fat in casserole. Add onions and carrots, and saute until soft. Add garlic and apple, and cook, stirring, several minutes. Add sauerkraut, and return pork or bacon to casserole, tucking it into sauerkraut. Add stock and wine. Bring to a simmer.
• Add bay leaf, peppercorns, cloves and juniper berries. Season to taste with salt and pepper. Cover,and bake 2 hours.
• Tuck sausages into sauerkraut. If sauerkraut looks dry, add stock. If sauerkraut needs more bite, add a little reserved juice. Cover,and bake 20 minutes.
• Place smoked pork on sauerkraut. Cut ham slices in half, and add them to top. Cover with parchment cut to fit inside casserole and placed directly on ingredients. Cover pot,and return to oven 15 minutes.
• While meats cook, simmer potatoes in salted water until tender. Drain.
• Serve choucroute directly from casserole, placing potatoes on top first. Or spread sauerkraut on a platter, and top with meats and potatoes. Serve with mustard.

CHOUCROUTE GARNIE WITH PHEASANT

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.

CHOUCROUTE GARNIE

Steps:

• Make the onion in the molten lard glassy. Steam the sauerkraut in the lard. Put the spices and the wine into the pot. Put in the meat and boil all together for one hour.
• In the mean time peel the potatoes and boil them for 1/2 hour separately.
• 1/4 hour before end give in the sausages, five minutes bevore end give in the potatoes to get taste (Never boil potatoes together with sauerkraut, they would't get mellow because of the lactic acid!).
• Put the sauerkraut on a plate and arrange the potatoes, the meat and the sausages over it.
• Serve with mustard, the same white wine and a clear schnapps.

CHOUCROUTE GARNI

Steps:

• Heat oven to 160C/140C fan/ gas 3. Heat 1 tbsp vegetable oil in a large flameproof casserole dish or heavy-based pan. Fry the onions for 10-15 mins until soft. Add the wine and vinegar, along with the herbs and spices, and reduce to a glaze.
• Add the carrots, celery and garlic to the pan, mix well, then lay the wedges of cabbage on top. Snuggle the sausages and bacon between the cabbage chunks before pouring over the stock. Put the pan on the heat, bring to a simmer, then cover with a lid and cook in the oven for 1 hr 30 mins, stirring halfway through.
• Once cooked, serve in bowls with mashed potato, if you like.

QUICK CHOUCROUTE GARNIE

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add sausage, cut side down, and cook until browned on bottom, about 3 minutes. Turn over sausage; add onions, and sauté until onions are beginning to soften, stirring occasionally, about 5 minutes. Stir in remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 10 minutes. Discard bay leaf. Season to taste with salt and pepper and serve.

QUICK CHOUCROUTE GARNIE

Steps:

• Cut the sausage into 3-inch lengths, then halve lengthwise.
• Heat oil in heavy large skillet over medium-high heat. Add sausage, cut side down, and cook until browned on bottom, about 3 minutes.
• Turn over sausage; add onions, and sauté until onions are beginning to soften, stirring occasionally, about 5 minutes.
• Stir in remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 10 minutes. Discard bay leaf. Season to taste with salt and pepper and serve.