Pheasant With Sauerkraut Food

PHEASANT WITH SAUERKRAUT

Steps:

• Preheat the oven to 200°C (approximately 400°F).
• Rinse the pheasants, pat dry, season inside and out with salt and pepper and sear in a roasting pan in hot oil. Roast 45 minutes. Add the wine, and gradually pour in the stock. Turn the pheasants over half-way through the cooking time.
• Heat the broiler. Lift the pheasants from the pan, brush with honey and broil until the skin is golden brown and crisp, 5-10 minutes.
• Peel the shallots, chop finely and sauté in 1 tablespoon butter until translucent. Skim the fat from the pan juices, pour into the pan with the shallots and simmer until the flavors have blended, about 5 minutes. Puree with an immersion blender. Remove from the heat, swirl in the cold butter until thick, not oily, season with salt.
• For the sauerkraut: Peel the onion and chop finely. Heat the oil in a skillet and saute the onion until translucent. Drain the sauerkraut well and add to the pan along with the wine and apple juice. Place the peppercorns, clove, bay leaf and juniper berries in a spice bag and stir into the sauerkraut. Cover and simmer over low heat, stirring occasionally until the sauerkraut is tender and flavorful, about 40 minutes.
• Meanwhile, rinse the grapes and halve or leave whole as desired. Remove the spice bag, stir the grapes into the sauerkraut and simmer briefly. Stir in the sugar, season with salt and pepper.
• Carve the pheasants, arrange the sauerkraut on a platter, top with the pheasant and serve the sauce in a bowl on the side.

PHEASANT WITH SAUERKRAUT

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.

BRAISED PHEASANT WITH SAUERKRAUT ALSATION STYLE

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.

BRAISED PHEASANT WITH SAUERKRAUT

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.