Pheasant with Sauerkraut

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About


  • 1 pheasant
  • 900 g (2 lbs) of sauerkraut
  • 240


Cut the salt pork into lardons, place in cold water and bring to the boil. Simmer for a few minutes, skimming off any scum that rises to the surface. Drain and dry the lardons then brown them in 1 tablespoon of the goose fat. If you are using pancetta or speck omit the blanching.

Place the sauerkraut in a sieve and wash under cold running water for a minute or two then press the extra m