Braised Pheasant With Sauerkraut

Name: Braised Pheasant With Sauerkraut
Yield: 4 to 6 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; ¼ pound fatback, cut into ¼-inch cubes, about ½ 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 ½ teaspoon dried; 12 juniper berries, optional

By Craig Claiborne

Published November 9, 1982

Total Time: 1 hour 30 minutes
Rating: 4(13)
Comments: Read comments

Featured in: THE SEASON IS AT HAND FOR A TASTE OF THE WILD

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Ingredients

Yield:4 to 6 servings

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 ¼-inch cubes, about ½ 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 ½ teaspoon dried
12 juniper berries, optional

Ingredient Substitution Guide

Preparation

Step 1
Sprinkle pheasants inside and out with salt and pepper.
Step 2
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.
Step 3
Add onion and garlic and stir. Cook about 3 minutes.
Step 4
Add wine and stir around bottom. Add apple slices and sauerkraut, distributing it over and around birds.
Step 5
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.