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Pheasant With Sauerkraut And Tokay – Hungary

Pheasant With Sauerkraut and Tokay - Hungary recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 650
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
  • pheasants, whole
  • hungarian paprika
  • apples
  • onion, grated
  • parsley, chopped
  • green pepper, grated
  • chervil
  • garlic, minced
  • fat larding pork
  • anchovy butter
  • tokay wine
  • sauerkraut
  • juniper berries
  • cloves, whole
  • caraway seed
  • onion, sliced
  • raisins
  • peppercorns
  • bacon, cubed
  • red currant jelly
  • guava jelly
  • brandy
  • celery stalk, chopped
  • carrots, sliced
  • salt
  • black pepper
Directions
  1. 1
    Clean and wipe pheasants with a cloth soaked in brandy.
  2. 2
    Let the pheasants stand for thirty minutes at room temperature then rub the birds inside and out with the salt, pepper and paprika.
  3. 3
    Put crab apples, onions, parsley, celery, green pepper, chervil and garlic inside and sew up the opening.
  4. 4
    Cover the breast with the sheets of fat pork and brush with the anchovy butter.
  5. 5
    Truss and roast the birds in a moderate 350°F oven for twenty five minutes or until brown on all sides.
  6. 6
    Have ready the sauerkraut which has been marinated overnight in the Tokay, juniper berries, cloves, caraway seeds, onion slices, carrots, raisins and peppercorns.
  7. 7
    Cook the sauerkraut and bacon for about thirty five minutes.
  8. 8
    Arrange the pheasants on the sauerkraut, cover and bake in the oven thirty five more minutes or until tender.
  9. 9
    Add salt and pepper to taste.
  10. 10
    Arrange the sauerkraut on a large heated platter, carve the birds, reshape and nest them on the sauerkraut.
  11. 11
    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.

Keywords: pheasant, sauerkraut, tokay, hungarian, roasted, june berries, caraway, larding, main course, game bird, fermented cabbage, white wine, spiced, traditional, stuffed, bacon, raisins, peppercorns
Read it online: https://www.chefs-mate.com/recipe/pheasant-with-sauerkraut-and-tokay-hungary/