Pheasant in Bacon on Sauerkraut
(Percentage of daily recommendation)
|Calorie||1,077 kcal||(51 %)|
|Protein||58.32 g||(60 %)|
|Fat||80.43 g||(69 %)|
|Carbohydrates||17.84 g||(12 %)|
|Sugar added||0 g||(0 %)|
|Roughage||6.35 g||(21 %)|
|Vitamin A||294.9 mg||(36,863 %)|
|Vitamin D||1.35 μg||(7 %)|
|Vitamin E||0.86 mg||(7 %)|
|Vitamin B₁||0.48 mg||(48 %)|
|Vitamin B₂||0.47 mg||(43 %)|
|Niacin||32.67 mg||(272 %)|
|Vitamin B₆||1.91 mg||(136 %)|
|Folate||63.93 μg||(21 %)|
|Pantothenic acid||2.64 mg||(44 %)|
|Biotin||2.97 μg||(7 %)|
|Vitamin B₁₂||2.15 μg||(72 %)|
|Vitamin C||43.89 mg||(46 %)|
|Potassium||1,056.87 mg||(26 %)|
|Calcium||136.32 mg||(14 %)|
|Magnesium||81.85 mg||(27 %)|
|Iron||5.76 mg||(38 %)|
|Iodine||8.84 μg||(4 %)|
|Zinc||2.72 mg||(34 %)|
|Saturated fatty acids||33.36 g|
Rinse pork caul well, pat dry and cut into 4 pieces.
Preheat the oven to 160°C (approximately 350°F).
Lay bacon overlapping each on other the work surface and sprinkle with marjoram leaves. Rinse pheasant, pat dry and season with salt and pepper. Wrap slices of bacon around pheasant. Cover wrapped pheasant in pork caul and secure with toothpicks. In a hot pan, add 1 tablespoon clarified butter and fry pheasant on all sides until brown. Place pheasant in a roasting pan with drip pan underneath. Cook 25 minutes in a preheated oven until golden brown.
Peel onion and chop finely. Saute in a hot pot until translucent. Add Riesling and deglaze the pot. Add sauerkraut. Crush juniper and pepper in a mortar. Season sauerkraut with juniper, pepper and bay leaf. Reduce heat and simmer covered about 20 minutes. Stir in cream and simmer uncovered until slightly creamy. Season with salt and pepper. To serve, place sauerkraut on plates and add sliced pheasant on top. Remove toothpicks before serving.