Faisan à la Vosgienne

Pheasant ‘à la vosgienne’ can refer to two very different recipes: either the pheasant is cooked with sauerkraut, or it may be baked, as here, with noodles and fresh mushrooms beneath a pastry crust. The recipe is particularly good for pheasant that is too old and tough to be roasted (the end of the breastbone will be inflexible) and, if you prefer, the pastry crust can be omitted.