Alsatian Pheasant

Name: Alsatian Pheasant
Yield: Serve 4 to 6 unless otherwise stated.
Cuisine: France
Ingredients: 8-oz piece of slab bacon, preferably unsmoked, cut into 4 pieces; 1 pepperoni sausage, about 6 in long, sliced; 5 tbsp butter; 2 cups sauerkraut, rinsed and drained; 4 juniper berries; 1 bay leaf; 1 large onion, minced; 2 pheasants, drawn and trussed; Salt and freshly ground pepper; 2 cups dry white wine

Preparation info

Serve
4 to 6
unless otherwise stated.

Difficulty
Easy

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.

Ingredients

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

Europe
France
Alsace
Main course
Mediterranean

Method

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