Pheasant With Sauerkraut And Tokay – Hungary
Description
This Hungarian-inspired dish features whole pheasants larded with pork fat and roasted until golden. The birds are served atop a savory bed of sauerkraut that has been marinated overnight in Tokay wine with juniper berries, cloves, and caraway. A rich, aromatic main course perfect for special occasions.Ingredients
Directions
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Clean and wipe pheasants with a cloth soaked in brandy.
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Let the pheasants stand for thirty minutes at room temperature then rub the birds inside and out with the salt, pepper and paprika.
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Put crab apples, onions, parsley, celery, green pepper, chervil and garlic inside and sew up the opening.
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Cover the breast with the sheets of fat pork and brush with the anchovy butter.
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Truss and roast the birds in a moderate 350°F oven for twenty five minutes or until brown on all sides.
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Have ready the sauerkraut which has been marinated overnight in the Tokay, juniper berries, cloves, caraway seeds, onion slices, carrots, raisins and peppercorns.
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Cook the sauerkraut and bacon for about thirty five minutes.
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Arrange the pheasants on the sauerkraut, cover and bake in the oven thirty five more minutes or until tender.
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Add salt and pepper to taste.
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Arrange the sauerkraut on a large heated platter, carve the birds, reshape and nest them on the sauerkraut.
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Serve with a chilled mixture of red currant and guava jellies.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 650kcal
- % Daily Value *
- Total Fat 45g70%
- Saturated Fat 18g90%
- Cholesterol 250mg84%
- Sodium 800mg34%
- Total Carbohydrate 25g9%
- Dietary Fiber 3g12%
- Sugars 12g
- Protein 40g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
pheasant, sauerkraut, tokay, hungarian, roasted, june berries, caraway, larding, main course, game bird, fermented cabbage, white wine, spiced, traditional, stuffed, bacon, raisins, peppercorns
