Pheasant with Champagne Sauerkraut and Chestnuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,126 cal. | (54 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 14.7 g | (49 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 48.3 μg | (81 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 28.8 mg | (240 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 2,347 mg | (59 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 23 g | |||
| Uric acid | 309 mg | |||
| Cholesterol | 219 mg | |||
| Complete sugar | 28 g |
Ingredients
- For the pheasant
- 1 Pheasant (1 kilogram)
- salt
- peppers (freshly ground)
- marjoram
- lemon juice
- 100 grams fatty Bacon (thinly sliced)
- vegetable oil (for roasting)
- For the champagne sauerkraut
- 750 grams fresh Sauerkraut
- 3 shallots
- 1 Tbsp clarified butter
- salt
- peppers (freshly ground)
- 2 bay leaves
- 1 Tbsp Juniper berries
- 300 milliliters Champagne (dry)
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Rinse and pat dry the pheasant. Season the pheasant inside and out with salt, pepper, marjoram and lemon juice. Wrap with slices of bacon.
Place the pheasant in a lightly oiled roasting pan and roast in the preheated oven for 45-50 minutes. Remove the bacon slices 10 minutes before the cooking time is up and roast the pheasant until crispy. Roast the bacon along with it, as desired.
Fluff the sauerkraut with a fork. Peel and coarsely chop the shallots. Heat the butter in a saucepan and sautée the shallots. Add the sauerkraut and season with salt and pepper. Pour in the champagne, bay leaves and juniper berries and cook over low heat, covered, for 50 minutes.
For the chestnuts: Melt the butter in a pan and sautée the chestnuts for 1-2 minutes. Sprinkle with a little sugar. Stir and let the sugar slightly caramelize. Lightly salt the chestnuts and remove from the pan.
Serve the pheasant over the champagne sauerkraut with the chestnuts. Moisten with any remaining juices and serve.
