Stuffed Pheasant and Sauerkraut

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Stuffed Pheasant and Sauerkraut
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
For the pheasant
2
young, kitchen-ready Pheasants (about 800 grams or 1.75 pounds)
2
2 tablespoons
freshly grated White bread
2 tablespoons
1 tablespoon
freshly chopped Chervil
1 teaspoon
freshly grated Ginger root
freshly ground Pepper
2
2 tablespoons
liter
¼ liter
Pheasant broth
40 grams
cold Butter
For the sauerkraut
500 grams
1
1
Spice bag (small) (laurel, clove, juniper, cumin)
1

Preparation steps

1.

For the pheasant: Prick breasts and skin. Loosen meat from bones and tendons. Boil bones, skin and tendons in salted water to create a broth.

Process separated meat in a food processor. Stir in egg yolks, breadcrumbs, pistachios and chervil. Season orange zest, ginger, salt and pepper.

2.

Soak pork caul in lukewarm water.

3.

Spread a cloth on the work surface. Place 4 equal of pheasant on cloth and top with meat mixture. Use cloth to wrap up. Heat oil in a large frying pan and cook pheasant for about 6 minutes. Turn and cook 3-4 minutes more. Remove and keep warm in foil 

4.

Deglaze pan with broth and wine Reduce by half and stir in cold butter. Plate pheasant and drizzle with sauce.

5.

For the sauerkraut: Peel and dice onion. Heat oil in a pan and cook onion. Add sauerkraut and spice bag and cook briefly, then season with salt and sugar. Peel and grate potato, then stir into sauerkraut. Deglaze with wine and champagne then reduce.

Serve pheasant with sauerkraut.