Clarissa Dickson Wright, Johnny Scott

Pheasant with Sauerkraut

Preparation info
  • Serves

    2-3

    people
    • Difficulty

      Easy

Appears in
top 1000The Game Cookbook
The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

This Alsation recipe is a very good way of using up old birds. It is also useful for supper parties because you can do all the simmering early, and then just put it in the oven before dinner. I happily use 2 pheasants to this amount of sauerkraut.

Ingredients

  • 2 tablespoons goose fat
  • 1 pheasant, barded
  • 1 large onion, finely chopped

Method

Melt half the goose fat in a pan and lightly brown the pheasant all over. Remove the pheasant to a plate. Add the onions to the pan and brown them lightly. Add the sauerkraut, both wines, stock, and a pinch of salt and pepper. Return the pheasant to the pan and simmer gently, covered, for 1 hour. Preheat the oven to