Braised Pheasant With Sauerkraut Recipe

Name: Braised Pheasant With Sauerkraut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Sprinkle pheasants inside and out with salt and pepper.
2
Heat fatback in casserole large enough to hold pheasants without crowding.
3
Add necks and hearts.
4
When fatback is slightly rendered add pheasants, placing them on one side.
5
Cook about 3 minutes or until golden brown on one side and turn.
6
Cook 2 or 3 minutes on second side until golden brown.
7
Continue cooking and turning until golden brown.
8
Browning time is 12 to 15 minutes.
9
Add onion and garlic and stir.
10
Cook about 3 minutes.
11
Add wine and stir around bottom.
12
Add apple slices and sauerkraut, distributing it over and around birds.
13
Add broth, bay leaves, thyme, juniper berries, salt and pepper.
14
Cover closely and cook 45 minutes to 1 hour or until pheasants are tender.
15
Untruss pheasants and cut into serving pieces.
16
Serve with sauerkraut and apples and buttered boiled potatoes.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Braised Pheasant With Sauerkraut falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Pheasant With Sauerkraut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions