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sauerkraut lean bacon pheasants salt onions carrot garlic bouquet garni consisting berries cloves dry white Alsatian wine chicken broth potatoes sausage mustards
Viewed: 27 - Published at: 5 years agoIngredients
- 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
Method
- 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.
