Choucroute Garnie With Pheasant Recipe

Name: Choucroute Garnie With Pheasant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds fresh sauerkraut; 2 tablespoons goose, duck or pork fat; 1 large onion, chopped; 1 clove garlic, minced (green part removed); 1 Granny Smith apple, peeled, cored and chopped; Bouquet garni (parsley, thyme, bay leaf and 10 crushed juniper berries tied in cheesecloth); 1 cup dry white wine; 3 cups chicken stock (preferably homemade); Coarse salt and freshly ground pepper to taste; 2 pheasants; 1 tablespoon vegetable oil; 4 bratwurst; 4 weisswurst; 8 thin slices boiled ham

Servings: persons

3 pounds fresh sauerkraut
2 tablespoons goose, duck or pork fat
1 large onion, chopped
1 clove garlic, minced (green part removed)
1 Granny Smith apple, peeled, cored and chopped
Bouquet garni (parsley, thyme, bay leaf and 10 crushed juniper berries tied in cheesecloth)
1 cup dry white wine
3 cups chicken stock (preferably homemade)
Coarse salt and freshly ground pepper to taste
2 pheasants
1 tablespoon vegetable oil
4 bratwurst
4 weisswurst
8 thin slices boiled ham

1
Drain sauerkraut, rinse thoroughly; soak in cold water to cover for 20 minutes.
2
Rinse again until all brine has been removed.
3
Squeeze out as much water as possible; fluff strands of sauerkraut with fork.
4
Preheat oven to 325 degrees.
5
Melt fat in heavy casserole big enough to hold pheasants and sauerkraut.
6
Saute onion and garlic until onions are soft.
7
Add apple and sauerkraut and mix thoroughly.
8
Stir in the bouquet garni and wine.
9
Add just enough stock to cover sauerkraut.
10
Cover casserole, bring to boil on top of stove, place it in oven and simmer gently for about 45 minutes.
11
Season to taste with salt and pepper.
12
The liquid should have almost evaporated.
13
If not, uncover the casserole, place on top of stove and cook over high heat.
14
While the sauerkraut is cooking heat the vegetable oil in a frying pan and brown the pheasants all over.
15
Bury pheasants in sauerkraut in casserole and bake for one to one and a half hours, or until the pheasants are tender but not overcooked.
16
Prick sausages all over with fork.
17
Add them with the ham to sauerkraut after 30 minutes of baking time.
18
Carve the pheasants.
19
Place the sauerkraut on a large platter and arrange slices of pheasant over the top with sausages and ham.

2140

kcal

Calories

212

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 14 ingredients. The key ingredients include: 3 pounds fresh sauerkraut, 2 tablespoons goose, duck or pork fat, 1 large onion, chopped, 1 clove garlic, minced (green part removed), and more.

Yes, Choucroute Garnie With Pheasant falls under the Meat & Poultry 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!

Choucroute Garnie With Pheasant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions