Pheasantwithsauerkraut Recipes

SAUERKRAUT WITH POLISH SAUSAGE

Steps:

• Preheat oven to 300ºF.
• Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat.
• Saute until onion is tender but not brown, about 5 minutes.
• Squeeze as much liquid as possible from sauerkraut.
• Add sauerkraut to Dutch oven.
• Add wine, stock, caraway seeds and juniper berries.
• Bring to simmer.
• Cover tightly, place in oven and bake 1 hour.
• Add kielbasa to Dutch oven, pushing into sauerkraut.
• Cover and bake 1 hour.
• Season to taste with salt and pepper.
• (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently).

PHEASANT WITH SAUERKRAUT

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.

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Steps:

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POTATO AND SAUERKRAUT SOUP WITH KIELBASA

Steps:

• Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
• Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
• Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
• Divide the soup among bowls. Top with the chopped celery leaves and dill.

GRANDMA PAT'S SAUERKRAUT HOTDISH

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.

BRAISED PHEASANT WITH SAUERKRAUT ALSATION STYLE

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.