Alsatian Pheasant from Two Fat Ladies Obsessions by Clarissa Dickson Wright
This is a dish from the Alsace region on the French/German border. The recipe calls for a pepperoni sausage, but if you cannot find one, any dry, spicy pork sausage will do.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Dutch oven
- Skillet
- Stove
- Measuring spoon
Ingredients
- 2 cups sauerkraut, rinsed and drained
- 8-oz piece of slab bacon, preferably unsmoked, cut into 4 pieces
- 1 pepperoni sausage, about 6 in long, sliced
- 5 tbsp butter
- Salt
- freshly ground pepper
- 2 pheasants, drawn and trussed
- 1 large onion, minced
- 4 juniper berries
- 1 bay leaf
- 2 cups dry white wine
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