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Title: Oven-Braised Pheasant with Sauerkraut
Categories: Game Poultry Blank
Yield: 6 Servings
| Stephen Ceideburg | ||
| 2 | sl | Lean bacon, diced |
| 2 | Pheasants, 2 lb each * | |
| 3 | lb | Sauerkraut, thoroughly rinsed and drained |
| 1 1/2 | c | Dry white wine |
| 1 | ts | Juniper berries (about 20) |
| 1/2 | ts | Dried thyme or I sprig fresh |
| 2 | Cloves | |
| 1 | Bay leaf | |
| Defatted chicken stock or water | ||
| Salt and freshly ground black pepper to taste |
* skinned, trimmed of fat and cut into serving pieces (backbones included)
A favorite of Jean-Lours Gerin, the chef of Restaurant Jean- Louis in Greenwich, Connecticut, this dish makes use of both legs and breasts, and the simple presentation is quite elegant. It is difficult to overcook this dish; it improves with long simmering. Steer clear of canned sauerkraut, which can taste tinny, and look for brands with no preservatives other than salt.
Preheat oven to 300 degrees F. In a large Dutch oven, saute bacon over medium heat until crisp, 3 to 5 minutes. Add legs, backs and wings and brown in batches on all sides, 3 to 4 minutes. (Refrigerate breast pieces, covered, until needed.) Add sauerkraut, wine, Juniper berries, thyme, cloves and bay leaf to the Dutch oven. Cook over medium heat until about half the liquid has evaporated, about 10 to 15 minutes. Place the Dutch oven in the oven, uncovered.
Bake for about 2 hours, stirring occasionally and adding liquid as needed, until the legs are tender and the sauerkraut is slightly browned. Remove the Dutch oven from the oven, discard backs, wings and bay leaf, season to taste, cover and keep warm. Raise the oven temperature to 425 degrees F. Salt and pepper pheasant breasts and place them on a rack in a roasting pan. Roast them for 20 to 25 minutes, or until juices run clear when they are pierced with a fork. Remove the breasts from the roasting pan, set aside and keep warm. Reheat the legs in the Dutch oven briefly. Slice the meat from the breasts and lay it over the legs and sauerkraut.
293 CALORIES PER SERVING: 40 G PROTEIN, 10 G FAT, 11 G CARBOHYDRATE; 840 MG SODIUM; 111 MG CHOLESTEROL.
From "Eating Well", Jan/Feb, 1992.
Posted by Stephen Ceideburg
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