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Add a photoServings: 6
Ingredients
- 1/2 tsp Dry thyme or possibly I sprig fresh
- 2 slc Lean bacon, diced
- 2 x Pheasants, 2 lb each *
- 3 lb Sauerkraut, thoroughly rinsed and liquid removed
- 1Â 1/2 c. Dry white wine
- 1 tsp Juniper berries (about 20)
- 2 x Cloves
- 1 x Bay leaf
- Â Â Defatted chicken stock or possibly water
- Â Â Salt and freshly grnd black pepper to taste
Directions
- * Skinned, trimmed of fat and cut into serving pcs (backbones included)
- Preheat oven to 300 degrees F. In a large Dutch oven, saute/fry bacon over medium heat till crisp, 3 to 5 min. Add in legs, backs and wings and brown in batches on all sides, 3 to 4 min. (Chill breast pcs, covered, till needed.) Add in sauerkraut, wine, Juniper berries, thyme, cloves and bay leaf to the Dutch oven. Cook over medium heat till about half the liquid has evaporated, about 10 to 15 min. Place the Dutch oven in the oven, uncovered. Bake for about 2 hrs, stirring occasionally and adding liquid as needed, till the legs are tender and the sauerkraut is slightly browned. Remove the Dutch oven from the oven, throw away backs, wings and bay leaf, season to taste, cover and keep hot. Raise the oven temperature to 425 degrees F. Salt and pepper pheasant breasts and place them on a rack in a roasting pan. Roast them for 20 to 25 min, or possibly till juices run clear when they are pierced with a fork. Remove the breasts from the roasting pan, set aside and keep hot. Reheat the legs in the Dutch oven briefly. Slice the meat from the breasts and lay it over the legs and sauerkraut.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 526g | |
| Recipe makes 6 servings | |
| Calories 556 | |
| Calories from Fat 236 | 42% |
| Total Fat 26.15g | 33% |
| Saturated Fat 7.74g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 169mg | 56% |
| Sodium 1676mg | 70% |
| Potassium 1034mg | 30% |
| Total Carbs 12.19g | 3% |
| Dietary Fiber 6.9g | 23% |
| Sugars 4.52g | 3% |
| Protein 55.42g | 89% |
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