Braised Pheasant With Sauerkraut Alsation Style

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

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    1179 calories; 67 grams fat; 20 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 10 grams polyunsaturated fat; 37 grams carbohydrates; 9 grams dietary fiber; 8 grams sugars; 92 grams protein; 300 milligrams cholesterol; 2687 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight servings

Preparation

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. Before placing the pheasants in the casserole, cook the bacon in the casserole, stirring, until the fat is rendered.
4. Season the pheasants with salt and pepper to taste, both outside and inside the cavities. Add the pheasants to the casserole and brown on all sides. Scatter the onions, carrot and garlic around the birds. Add the bouquet garni, juniper berries and cloves. Cook, stirring, for about 5 minutes.
5. Place the drained sauerkraut around the pheasants and add the wine, chicken broth and salt and pepper to taste. Bring to a boil on top of the stove, cover and remove to the oven. Bake for 35 minutes.
6. Reduce the heat to 375 degrees, add the potatoes and bake for 15 minutes more. Add the sausages and bake for another 15 minutes or until the potatoes are done.
7. Carve the pheasants and slice the sausages. Serve with sauerkraut and potatoes and the mustards.

1 hour 25 minutes