A tasty and nourishing dish, Pheasants with Sauerkraut and Apples makes a warming meal. Serve with boiled potatoes and cold beer.
2 young pheasants, trussed
1 teaspoon salt
½ teaspoon black pepper
1 oz. butter medium-sized onions, finely chopped
2 tablespoons soft brown sugar
1 lb. canned sauerkraut, drained small cooking apples, peeled, cored and chopped
6 fl. oz. dry white wine bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
Pheasant with Sauerkraut and Apples is a siinple-to-ttiake casserole which is excellent accompanied by beer. fS
Rub the pheasants all over with the salt and pepper and set aside.
In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the pheasants and fry, turning frequently, for 6 to 8 minutes or until they are golden brown all over.
Using tongs or two large spoons, remove the pheasants from the casserole and set them aside on a plate. Keep warm.
Add the onions to the casserole and fry, stirring occasionally, for 5 to 7 minutes or until they are soft and translucent but not brown. Stir in the sugar and cook for 1 minute. Stir in the sauerkraut and apples and cook, stirring constantly, for a further 5 minutes.
Return the pheasants to the casserole and pour over the wine. Add the bouquet garni and bring the mixture to the boil, stirring constantly. Reduce the heat to low, cover the casserole and simmer for 1 hour or until the pheasants are cooked.
To test if the pheasants are cooked, pierce one of the thighs with the point of a sharp knife. If the juices run clear, the pheasants are cooked.
Remove the casserole from the heat and remove and discard the bouquet garni. Using tongs or two large spoons, lift the pheasants out of the casserole and transfer them to a large, warmed serving dish. Untruss them. Remove the vegetables and apples from the casserole and arrange them around the pheasants in the dish. Serve immediately.