Pheasant with Sauerkraut

Name: Pheasant with Sauerkraut
Yield: Serves 4
Ingredients: 1 pheasant; 900 g (2 lbs) of sauerkraut; 240 g (8 oz) salt pork, or pancetta or speck; 240 g (8 oz) salt pork, or pancetta or speck; 240 g (8 oz) salt pork, or pancetta or speck; 3 tablespoons goose fat or lard; 3 tablespoons goose fat or lard; 3 carrots; 12 juniper berries; 8 black peppercorns; ½ bottle Alsatian white wine; 4 potatoes, peeled and quartered

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

1 pheasant
900 g (2 lbs) of sauerkraut
240

Main course
Gluten-free

Method

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