Pheasant with Sauerkraut

Preparing the sauerkraut

Rinse and drain the sauerkraut. Melt half the goose fat in a large casserole over a brisk heat, add the strips of pork rind, the salt pork, the sauerkraut, vegetables, herbs, spices and wine and 500ml (16 fl. oz) of chicken stock. Season lightly with salt and pepper, bring to the boil and simmer for 1½ hours, stirring occasio