Braised Pheasant With Sauerkraut Alsation Style

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

Servings: persons

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

1
Preheat the oven to 400 degrees.
2
Drain the sauerkraut and cover with cold water, stir, then drain well and squeeze with the hands to remove excess water.
3
Place a casserole large enough to cook the pheasants side by side over medium heat.
4
Before placing the pheasants in the casserole, cook the bacon in the casserole, stirring, until the fat is rendered.
5
Season the pheasants with salt and pepper to taste, both outside and inside the cavities.
6
Add the pheasants to the casserole and brown on all sides.
7
Scatter the onions, carrot and garlic around the birds.
8
Add the bouquet garni, juniper berries and cloves.
9
Cook, stirring, for about 5 minutes.
10
Place the drained sauerkraut around the pheasants and add the wine, chicken broth and salt and pepper to taste.
11
Bring to a boil on top of the stove, cover and remove to the oven.
12
Bake for 35 minutes.
13
Reduce the heat to 375 degrees, add the potatoes and bake for 15 minutes more.
14
Add the sausages and bake for another 15 minutes or until the potatoes are done.
15
Carve the pheasants and slice the sausages.
16
Serve with sauerkraut and potatoes and the mustards.

1898

kcal

Calories

Fat

139

Carbs

134

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 15 ingredients. The key ingredients include: 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, and more.

Yes, Braised Pheasant With Sauerkraut Alsation Style 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!