Pheasant with Sauerkraut Recipe 🍽️

Description:

This Pheasant with Sauerkraut recipe, sourced from the beloved The Poultry and Game Cookbook, is a delightful Bavarian dish that promises to tantalize your taste buds with its rich flavors and hearty ingredients. While I haven’t personally sampled it, its origins and the combination of ingredients suggest a culinary adventure waiting to be explored! 🍗🍺

Recipe Details:

• Cook Time: 1 hour ⏲️
• Prep Time: 20 minutes ⏲️
• Total Time: 1 hour 20 minutes ⏲️
• Servings: 4 servings 🍽️
• Keywords: Pork, Wild Game, Meat, German, European, Weeknight, Stove Top, < 4 Hours 🌟

Ingredients:

Nutrition Facts (per serving):

• Calories: 783.1
• Fat Content: 49.4g
• Saturated Fat Content: 16.1g
• Cholesterol Content: 193.5mg
• Sodium Content: 1934.9mg
• Carbohydrate Content: 13.2g
• Fiber Content: 4.7g
• Sugar Content: 3.9g
• Protein Content: 55g

Recipe Instructions:

1. Prepare Pheasants:

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   • Wrap the pheasants with the bacon slices, securing them with kitchen string.
   • Loosely tie the legs together to maintain their shape during cooking.

2. Pan Fry:

   • In a heavy pan, melt the butter with oil over moderate to high heat.
   • Fry the bacon-wrapped pheasants on all sides until the bacon fat begins to render.

3. Simmer with Wine:

   • Drain excess fat from the pan and reduce the heat.
   • Pour the dry white wine over the pheasants.
   • Add peppercorns and bay leaves to the pan, bringing the wine to a gentle simmer.

4. Cook Pheasants:

   • Cover the pan tightly and cook for 30-40 minutes until the birds are almost tender.

5. Add Sauerkraut and Beer:

   • Pack the sauerkraut around the sides of the pheasants.
   • Pour the beer over the sauerkraut and pheasants.
   • Cover the pan and simmer for an additional 10 minutes.

6. Incorporate Sausage:

   • Add the sausage to the pan, cover, and heat through.

7. Serve:

   • Carefully lift the pheasants from the pan, removing the kitchen string without disturbing the bacon.
   • Place the pheasants on a warmed serving dish and keep them hot.
   • Set aside the sausage momentarily.
   • Adjust the seasonings of the sauerkraut to taste before arranging it around the pheasants.
   • Discard the bay leaves and peppercorns, if found.
   • Quickly slice the sausage into 1cm pieces and layer over the sauerkraut.
   • Using snips or poultry shears, cut the pheasants into halves or quarters, taking care not to disrupt the bacon slices.

Enjoy Your Bavarian Feast! 🥳

This Pheasant with Sauerkraut recipe promises a delightful journey through Bavarian flavors, with tender pheasant, savory bacon, tangy sauerkraut, and hearty sausage all harmonizing in one comforting dish. Serve it up for a memorable dining experience that captures the essence of European cuisine! 🍻🍴