Alsatian Pheasant

Preparation info
  • Serve

    4 to 6

    unless otherwise stated.
    • Difficulty


Appears in
Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

  • About

This is a dish from the Alsace region on the French/German border. The recipe calls for a pepperoni sausage, but if you cannot find one, any dry, spicy pork sausage will do.


  • 5 tbsp butter
  • 2 cups sauerkraut, rinsed and drained
  • 8-oz</


In a 10-inch pan or flameproof casserole, place 3 tablespoons of the butter, the sauerkraut, bacon, sausage, onion, juniper berries, bay leaf, wine, and some salt and pepper. Cover the pan and cook over a low heat for 30 minutes.

In another pan, melt the remaining butter over a low heat and brown the pheasants on all sides for about 30 minutes.

Add the pheasants to the first pan