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Oven-Braised Pheasant with Sauerkraut

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Recipe

 

Yield

8 servings

Prep

20 min

Cook

3 hrs

Ready

3 hrs
Trans-fat Free, Good source of fiber, Low Carb

Ingredients

Amount Measure Ingredient Features
2 slices bacon
diced
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2 each pheasant
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3 pounds sauerkraut
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1 ½ cups white wine
dry
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1 teaspoon juniper berries
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2 each cloves
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1 each bay leaves
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Ingredients

Amount Measure Ingredient Features
2 slices bacon
diced
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2 each pheasant
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1.4 kg sauerkraut
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355 ml white wine
dry
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5 ml juniper berries
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2 each cloves
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1 each bay leaves
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Directions

Preheat oven to 300℉ (150℃).

In a large Dutch oven, sauté bacon over medium heat until crisp, 3 to 5 minutes.

Add legs, backs and wings and brown in batches on all sides, 3 to 4 minutes.

Add sauerkraut, wine, Juniper berries, thyme, cloves and bay leaf to the Dutch oven.

Cook over medium heat until about half the liquid has evaporated, about 10 to 15 minutes.

Place the Dutch oven in the oven, uncovered.

Bake for about 2 hours, stirring occasionally and adding liquid as needed, until the legs are tender and the sauerkraut is slightly browned.

Remove the Dutch oven from the oven, discard backs, wings and bay leaf, season to taste, cover and keep warm.

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 minutes, or until juices run clear when they are pierced with a fork.

Remove the breasts from the roasting pan, set aside and keep warm.

Reheat the legs in the Dutch oven briefly.

Slice the meat from the breasts and lay it over the legs and sauerkraut.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 172g (6.1 oz)
Amount per Serving
Calories 12937% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 1187mg 49%
Total Carbohydrate 2g 2%
Dietary Fiber 5g 20%
Sugars g
Protein 27g
Vitamin A 2% Vitamin C 43%
Calcium 6% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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