Ingredients
2 slices bacon diced
2 each pheasant
3 pounds sauerkraut
1 1/2 cups white wine dry
1 teaspoon juniper berries
2 each cloves
1 each bay leaves
Method
Sources
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Digital pH meter for fermentation monitoring, acid levels
Adjustable stand — hold cookbook or tablet at eye level while cooking
Verify actual oven temperature — many ovens off by 25-50 degrees
Raw fermented sauerkraut — Reuben, hot dog, bratwurst, probiotic
Indoor pizza oven reaching 750F — Neapolitan pizza at home year-round
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Digital pH meter for fermentation monitoring, acid levels
Adjustable stand — hold cookbook or tablet at eye level while cooking
Verify actual oven temperature — many ovens off by 25-50 degrees
Raw fermented sauerkraut — Reuben, hot dog, bratwurst, probiotic
Indoor pizza oven reaching 750F — Neapolitan pizza at home year-round
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Preheat oven to 300F (150C). In a large Dutch oven, saute bacon over medium heat until crisp, 3 to 5 minutes. Add legs, backs and wings and brown in batches on all sides, 3 to 4 minutes. Add sauerkraut, wine, Juniper berries, thyme, cloves and bay leaf to the Dutch oven. Cook over medium heat until about half the liquid has evaporated, about 10 to 15 minutes. Place the Dutch oven in the oven, uncovered. Bake for about 2 hours, stirring occasionally and adding liquid as needed, until the legs are tender and the sauerkraut is slightly browned. Remove the Dutch oven from the oven, discard backs, wings and bay leaf, season to taste, cover and keep warm. Raise the oven temperature to 425 degrees F. Salt and pepper pheasant breasts and place them on a rack in a roasting pan. Roast them for 20 to 25 minutes, or until juices run clear when they are pierced with a fork. Remove the breasts from the roasting pan, set aside and keep warm. Reheat the legs in the Dutch oven briefly. Slice the meat from the breasts and lay it over the legs and sauerkraut.