Pheasant with Sauerkraut

Name: Pheasant with Sauerkraut
Cook time: 35 min
Total time: 155 min
Yield: 4
Ingredients: 500 g mild wine sauerkraut; 100 g low fat smoked bacon strips; 2 dried laurel leaves; 5 clove; 150 g unsalted butter or margarine; 200 ml Riesling white wine; 2 pheasant of the specialist approx. 750 g each; 1 onion unpeeled; 380 ml wild fond; 125 ml fresh cream

Celebrate the game season with this delicious recipe with pheasant, sauerkraut and homemade sauce.

Ingredients

Directions

Put the sauerkraut in a sieve, rinse well under cold running water and let it drain.
Put in a pan and add the bacon strips, bay leaves, cloves, butter and white wine. Put on low heat and simmer for 2 hours with the lid on the pan.
Meanwhile cut the pheasant bolts with a sharp chef's knife.
Then cut the fillets of the pheasant along the carcass. Cut the carcass into pieces and put the fillets in the refrigerator until use.
Heat the butter in a frying pan. Sprinkle the pheasant bolts with salt and pepper. Fry them in brown for about 3 minutes and remove from the pan.
Halve the unpeeled onion and lay with the cutting edges down in the frying pan.
Bake until the cutting edge is dark brown. Add the wildfire and the pieces of carcass. Put the bolts with it and let it stew for 1 hour with the lid on the pan.
Remove the pieces of carcass from the stock and throw them away. Take the bolts from the fond and keep warm under aluminum foil.
Drain the fond until there is a small bottom in the pan (about 100 ml). Add the whipped cream and continue to reduce to a sauce.
Heat the rest of the butter in a frying pan. Sprinkle the pheasant fillets with pepper and salt and bake for 3 minutes on the sheet on medium heat.
Turn the fire down and place the bolts. Turn the fillets over and cook for 3 minutes on low heat.
Season the sauce with pepper and salt. Divide the sauerkraut over the plates. Place a bolt and a fillet on each plate. Spoon the sauce over it.