Pheasant with Sauerkraut
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,085 cal. | (52 %) | ||
| Protein | 123 g | (126 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 60.8 μg | (101 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 52.7 mg | (439 %) | ||
| Vitamin B₆ | 3.9 mg | (279 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 5.3 mg | (88 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 2,443 mg | (61 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 174 mg | (58 %) | ||
| Iron | 12.6 mg | (84 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 15.7 g | |||
| Uric acid | 607 mg | |||
| Cholesterol | 372 mg | |||
| Complete sugar | 24 g |
Ingredients
- For the pheasant
- 2 Pheasant (ready to cook, à 800 g)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 200 milliliters dry Red wine
- 250 milliliters Game stock
- 3 Tbsps honey
- 1 shallot
- 2 Tbsps cold butter
- For the sauerkraut
- 1 onion
- 1 Tbsp vegetable oil
- 800 grams Sauerkraut
- 125 milliliters dry white wine
- 125 milliliters Apple juice
- 1 tsp peppercorns
- 1 cloves
- 1 bay leaf
- 2 Juniper berries
- 250 grams seedless red Grape
- salt
- 1 pinch sugar
- peppers
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Rinse the pheasants, pat dry, season inside and out with salt and pepper and sear in a roasting pan in hot oil. Roast 45 minutes. Add the wine, and gradually pour in the stock. Turn the pheasants over half-way through the cooking time.
Heat the broiler. Lift the pheasants from the pan, brush with honey and broil until the skin is golden brown and crisp, 5-10 minutes.
Peel the shallots, chop finely and sauté in 1 tablespoon butter until translucent. Skim the fat from the pan juices, pour into the pan with the shallots and simmer until the flavors have blended, about 5 minutes. Puree with an immersion blender. Remove from the heat, swirl in the cold butter until thick, not oily, season with salt.
For the sauerkraut: Peel the onion and chop finely. Heat the oil in a skillet and saute the onion until translucent. Drain the sauerkraut well and add to the pan along with the wine and apple juice. Place the peppercorns, clove, bay leaf and juniper berries in a spice bag and stir into the sauerkraut. Cover and simmer over low heat, stirring occasionally until the sauerkraut is tender and flavorful, about 40 minutes.
Meanwhile, rinse the grapes and halve or leave whole as desired. Remove the spice bag, stir the grapes into the sauerkraut and simmer briefly. Stir in the sugar, season with salt and pepper.
Carve the pheasants, arrange the sauerkraut on a platter, top with the pheasant and serve the sauce in a bowl on the side.
