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½ teaspoon Thyme
2 slice Bacon, Diced
2 Pheasants
3 pound Sauerkraut, Rinsed & Drained
1½ cup White Wine, Dry
1 teaspoon Juniper Berries
2 Cloves
1 Bay Leaf
Skin, trim and cut duck into serving pieces backbones included . Preheat oven to 300f. In a large dutch oven, saute bacon until crisp, 5 mins. Add legs, backs and wings and brown in batches on all sides,4 mins. Refrigerate breast pieces until needed. Add sauerkraut, wine, juniper berries, thyme, cloves and bay leaf to the dutch oven. Cook until about half the liquid has evaporated, 15 mins. Bake, uncovered,2 hours, 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. Increase temperature to 425f. Salt and pepper pheasant breasts and place them on a rack in a roasting pan. Roast them 25 mins, or until juices run clear. Remove the breasts 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.
2 slice Bacon, Diced
2 Pheasants
3 pound Sauerkraut, Rinsed & Drained
1½ cup White Wine, Dry
1 teaspoon Juniper Berries
2 Cloves
1 Bay Leaf
Skin, trim and cut duck into serving pieces backbones included . Preheat oven to 300f. In a large dutch oven, saute bacon until crisp, 5 mins. Add legs, backs and wings and brown in batches on all sides,4 mins. Refrigerate breast pieces until needed. Add sauerkraut, wine, juniper berries, thyme, cloves and bay leaf to the dutch oven. Cook until about half the liquid has evaporated, 15 mins. Bake, uncovered,2 hours, 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. Increase temperature to 425f. Salt and pepper pheasant breasts and place them on a rack in a roasting pan. Roast them 25 mins, or until juices run clear. Remove the breasts 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.
