Pheasant With Sauerkraut Recipes

Steps:

• Wrap the pheasants with the bacon, securing it with string.
• Loosely tie the legs together.
• Melt the butter and oil in a heavy pan over moderate to high heat and fry the pheasants on all sides until the bacon fat starts to run.
• Drain the excess fat from the pan, reduce the heat and pour the wine over the pheasants.
• Add the peppercorns and bayleaves and bring the wine to simmering point.
• Cover the pan tightly and cook for 30-40 minutes, or until the birds are almost tender.
• Pack the sauerkraut around the sides of the birds and pour the beer over.
• Cover and simmer for 10 minutes, then add the sausage, cover and heat through.
• To serve, carefully lift the pheasants from the pan.
• Snip the string and remove without disturbing the bacon.
• Place the birds on a warmed serving dish and keep hot.
• Remove the sausage and set aside for a moment.
• Adjust the seasonings of the sauerkrat before arranging it around the pheasants.
• Discard the bayleaves and peppercorns if you find them.
• Quickly cut the sausage into 1cm slices and lay over the sauerkraut.
• Using snips or poultry shears, cut into halves or quarters to serve, trying not to disturb the bacon slices.

Steps:

• Preheat the oven to 400 degrees.
• Drain the sauerkraut and cover with cold water, stir, then drain well and squeeze with the hands to remove excess water.
• Place a casserole large enough to cook the pheasants side by side over medium heat. Before placing the pheasants in the casserole, cook the bacon in the casserole, stirring, until the fat is rendered.
• Season the pheasants with salt and pepper to taste, both outside and inside the cavities. Add the pheasants to the casserole and brown on all sides. Scatter the onions, carrot and garlic around the birds. Add the bouquet garni, juniper berries and cloves. Cook, stirring, for about 5 minutes.
• Place the drained sauerkraut around the pheasants and add the wine, chicken broth and salt and pepper to taste. Bring to a boil on top of the stove, cover and remove to the oven. Bake for 35 minutes.
• Reduce the heat to 375 degrees, add the potatoes and bake for 15 minutes more. Add the sausages and bake for another 15 minutes or until the potatoes are done.
• Carve the pheasants and slice the sausages. Serve with sauerkraut and potatoes and the mustards.

Steps:

• Sprinkle pheasants inside and out with salt and pepper.
• Heat fatback in casserole large enough to hold pheasants without crowding. Add necks and hearts. When fatback is slightly rendered add pheasants, placing them on one side. Cook about 3 minutes or until golden brown on one side and turn. Cook 2 or 3 minutes on second side until golden brown. Continue cooking and turning until golden brown. Browning time is 12 to 15 minutes.
• Add onion and garlic and stir. Cook about 3 minutes.
• Add wine and stir around bottom. Add apple slices and sauerkraut, distributing it over and around birds.
• Add broth, bay leaves, thyme, juniper berries, salt and pepper. Cover closely and cook 45 minutes to 1 hour or until pheasants are tender. Untruss pheasants and cut into serving pieces. Serve with sauerkraut and apples and buttered boiled potatoes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Add ground beef, salt, pepper, and onion salt. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
• Combine beef mixture with cream of chicken soup and sauerkraut in a small casserole dish. Add noodles and water; stir to combine.
• Bake in the preheated oven until noodles are tender yet firm to the bite and casserole is heated through, about 1 hour.

Steps:

• Sprinkle cavity of pheasant with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place pheasant on a rack in shallow roasting pan. Drizzle with butter; sprinkle with remaining salt and pepper. Cover and bake at 325° for 45 minutes. Uncover; bake 40-60 minutes longer or until a thermometer reads 180°, basting with pan juices frequently., Meanwhile, in a large saucepan, combine the cranberries, sugar, orange juice and cinnamon. Cook over medium heat for 10-12 minutes or until the berries begin to pop, stirring frequently. Stir in the orange zest. Simmer 5 minutes longer. Cover pheasant with foil and let stand for 10 minutes before carving. Serve sauce with pheasant.

Steps:

• Mix all the ingredients together except the sauerkraut.
• Shape the mixture into 6 patties, each about 3/4-inch thick.
• Brown the patties in a large skillet over medium heat, turning once.
• Drain off the excess fat.
• Spoon the sauerkraut onto the patties.
• Cover and simmer for about 15 minutes.
• Serve openfaced on good, crusty buns. A dollop of sour cream and a bit of mustard is good, too!