Pheasant Breast Wrapped in Bacon with Sauerkraut and Grapes
Healthy, because
Even smarter
The pheasant breast is rich in protein and therefore offers an important building material for the whole body. Sauerkraut contains a lot of dietary fibre that aids digestion as well as lactic acid bacteria that promote a healthy intestinal flora and thus strengthen the immune system.
In order not to absorb so much inflammatory arachidonic acid from the bacon, you can simply leave it out. As an alternative, you can serve steamed onion rings to the pheasant breast.
Ingredients
- For the pheasant
- 4 Pheasant breast
- 8 slices Bacon
- 350 milliliters Wild fowl stock
- 3 Tbsps butter
- 4 thyme
- salt
- freshly ground peppers
- For the sauerkraut
- 1 can mild Sauerkraut (800 grams)
- 1 bay leaf
- 4 Juniper berries
- 200 milliliters white wine
- 200 grams green Grape
- 200 grams purple Grape
- 1 Tbsp honey
Preparation steps
Preheat oven to 120°C (approximately 250°F).
For the sauerkraut: Simmer sauerkraut for about 20-30 minutes with white wine, broth and spices. As required add more wine.
For the pheasant: Rinse pheasant breasts and pat dry. Pluck thyme leaves from stem, sprinkle on the breasts and roll each into 2-3 slices of bacon. Season with pepper, secure with toothpicks and fry in 1 tablespoon hot butter on all sides. Deglaze with stock and braise in preheated oven for about 30 minutes.
Meanwhile, rinse grapes, cut in half and remove seeds. Heat 1 tablespoon butter, dissolve honey in it and glaze grapes in it.
Lift meat out of the braising liquid, remove toothpicks and let liquid boil down a little, then stir in remaining cold butter. Do not boil. Season with salt and pepper.
Season sauerkraut with salt and pepper and arrange on plates. Cut pheasant breast diagonally and arrange on top of sauerkraut and distribute the grapes around it. Drizzle gravy onto the plates and serve immediately.
