Ingredients
- 2 pheasants, 2 pounds each cleaned weight, preferably trussed, with necks and hearts
- Salt to taste if desired
- Freshly ground pepper to taste
- ¼ pound fatback, cut into 1/4-inch cubes, about 1/2 cup
- ¾ 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
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Nutritional Information
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Nutritional analysis per serving (4 servings)
1174 calories; 62 grams fat; 19 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 9 grams polyunsaturated fat; 31 grams carbohydrates; 11 grams dietary fiber; 15 grams sugars; 110 grams protein; 344 milligrams cholesterol; 1787 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 to 6 servings
Preparation
- Sprinkle pheasants inside and out with salt and pepper.
- Heat fatback in casserole large enough to hold pheasants without crowding. Add necks and hearts. When fatback is slightly rendered add pheasants, placing them on one side. Cook about 3 minutes or until golden brown on one side and turn. Cook 2 or 3 minutes on second side until golden brown. Continue cooking and turning until golden brown. Browning time is 12 to 15 minutes.
- Add onion and garlic and stir. Cook about 3 minutes.
- Add wine and stir around bottom. Add apple slices and sauerkraut, distributing it over and around birds.
- Add broth, bay leaves, thyme, juniper berries, salt and pepper. Cover closely and cook 45 minutes to 1 hour or until pheasants are tender. Untruss pheasants and cut into serving pieces. Serve with sauerkraut and apples and buttered boiled potatoes.
1 hour 30 minutes
Dining and Cooking