Wild pheasant with organic sauerkraut mash

How Maurice does it

1. 1

   Peel and cut the potatoes into chunks. Place them in a large pot and cover with water. Add the white wine if using.

2. 2

   Add the sauerkraut to the pot with the potatoes. Bring to a boil and cook until the potatoes are tender, about 20 minutes.

3. 3

   Meanwhile, season the pheasant all over with salt and black pepper.

4. 4

   In a Dutch oven, heat 2 tbsp butter and 1 tbsp olive oil over medium-high heat. Sear the pheasant on all sides until golden brown.

5. 5

   Add the rosemary sprigs, 2 garlic cloves, juice of half a lemon, and 1 bay leaf to the Dutch oven. Pour in the red wine and water.

6. 6

   Cover and simmer for about 1 hour, turning the pheasant occasionally. Add a splash of water if needed.

7. 7

   For the sauce: In a small saucepan, heat 1 tbsp butter and 1 tbsp olive oil. Sauté the sliced shallot, 2 garlic cloves, smoked ham, 1 bay leaf, and peppercorns until fragrant.

8. 8

   Ladle some of the cooking juices from the pheasant into the saucepan. Add the lemon zest. Let it reduce until rich, then strain through a sieve into another pot.

9. 9

   Drain the potatoes and sauerkraut, then mash together with a potato masher. Season with salt and pepper.

10. 10

    Remove the pheasant from the Dutch oven, debone, and cut into pieces.

11. 11

    To serve, spoon the sauerkraut mash onto plates, top with pheasant pieces, and pour the sauce over. Enjoy!