Harome-Shot Pheasant with January King Choucroûte’, Strasbourg Sausage and Juniper Hollandaise

ROAST PHEASANT WAS ONE OF THE FIRST DISHES I REALLY REMEMBER FROM CHILDHOOD. IT WAS A PROPER MEAL, SOMETHING DIFFERENT FROM THE NORM, ALTHOUGH IT WAS LATER TO BECOME THE NORM! MY DAD HAD A ROUGH SHOOT ON THE FARM, THUS WE HAD A GARAGE AND FREEZER FULL OF PHEASANTS! THE JANUARY KING CABBAGE IS COOKED BASICALLY IN A VINEGAR CONCOCTION, WHICH BLENDS WITH THE BRIGHT RED CONTINENTAL-STYLE ‘HOT DOG’ SAUSAGE AND IS FINISHED WITH THE JUNIPER HOLLANDAISE. IT’S A HEAVENLY COMBINATION!