Pheasant on sauerkraut with grapes
easy
90 mins
90 mins
Ingredients
- 2 ready-to-cook pheasants (à approx. 1 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp dried thyme
- 100 g smoked bacon
- 3 TABLESPOONS Butter or margarine
- 1 small onion
- 1 can(s) (850 ml) Sauerkraut
- 1 TEASPOON Sugar
- 125 g blue and green grapes
- 1/8 l Sparkling wine
- 7-10 Tbsp Grease
Directions
- 1
Wash pheasants thoroughly and dab dry. Rub the inside with salt, pepper and 1/2 teaspoon of thyme. Spread a roasting pan with some fat and place the pheasants side by side on their backs. Cover the breast side with slices of bacon. Roast the pheasants in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 30 minutes.
- 2
In the meantime, peel and finely dice the onions for the sauerkraut. Heat the remaining fat in a saucepan and sauté the onions and sauerkraut. Add 1/8 litre water, salt, sugar, pepper and some thyme and cook covered for 45 minutes. After 1/2 hour, remove the bacon slices from the pheasants and set aside. Increase the temperature (electric cooker: 200 °C/ gas: level 3) and fry for another 25 minutes. Melt 1 tablespoon of fat and brush the pheasants with it in between. Wash, halve and seed the grapes. Remove the pheasants from the roaster and keep warm. Sieve the roasting liquid and add it to the cabbage with the grapes and the sparkling wine. Mix everything and heat up briefly.
- 3
Melt 1 tablespoon of fat and brush the pheasants with it in between. Wash, halve and seed the grapes. Remove the pheasants from the roaster and keep warm. Sieve the roasting liquid and add it to the cabbage with the grapes and the sparkling wine. Mix everything and heat up briefly. Cover the pheasants with the slices of bacon and arrange on the sauerkraut. Potato croquettes taste good with it
- 4
Dishes: Treptow
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