Wild Pheasant with Organic Sauerkraut
A hearty winter dish featuring seared pheasant simmered in red wine with lemon, rosemary, and bay leaf, served with a sauerkraut and potato mash, and finished with a rich shallot and ham sauce.
Wat erin gaat
- 1 wild pheasant (hen)
- organic sauerkraut
- starchy potatoes
- red wine
- lemon
- rosemary
- bay leaf
- butter
- olive oil
- water
- white wine (optional, for sauerkraut)
- shallot
- smoked ham or prosciutto
- garlic
- black pepper
- lemon zest
Hoe doe je het
- 01
Sear the pheasant on all sides in a hot Dutch oven with butter and olive oil.
- 02
Add red wine, lemon juice, rosemary, bay leaf, garlic, and a splash of water. Simmer for about 1 hour, turning occasionally.
- 03
Meanwhile, peel and chop potatoes, place in a pot with water, and bring to a boil. Add sauerkraut and cook until potatoes are tender. Optionally add white wine to the cooking water.
- 04
Drain the potatoes and sauerkraut, then mash together to form a hearty mash.
- 05
For the sauce: Sauté chopped shallot, smoked ham (or prosciutto), bay leaf, and garlic in butter. Add some cooking juices from the pheasant and let reduce until rich. Strain if desired.
- 06
Remove pheasant from the pot, debone and carve into pieces.
- 07
Plate the sauerkraut mash, top with pheasant pieces, and spoon the sauce over everything.
Zoals ik het op Instagram zette.
Wild Pheasant with Organic Sauerkraut—A True Winter Delight! This wild pheasant (a hen) with organic sauerkraut is the perfect winter dish! To prepare, sear the pheasant on all sides, then let it simmer for about an hour in red wine with lemon, rosemary, a bay leaf, and of course, butter. Add a splash of water and turn the pheasant occasionally. The game season has started, so I’ll be sharing a few videos focused on these seasonal treats. And what pairs better with pheasant than sauerkraut? I make a hearty sauerkraut mash with starchy potatoes—a perfect side for the tender meat. Adding a bit of white wine to the cooking water for the sauerkraut and potatoes gives it an extra depth of flavor, which I forgot this time, but definitely recommend! For the sauce: Sauté a shallot, smoked ham, bay leaf, and garlic in butter, then add some of the cooking juices from the pheasant. Let it reduce until rich and pour it over the pheasant and sauerkraut mash. Absolutely delicious! 😋 Did you know? Game season typically begins in October because it's when many wild animals reach maturity, ensuring sustainable hunting. This timing respects natural cycles and helps maintain balanced populations in the wild. Well, now you know! 🦌🍂 #WildPheasant #GameSeason #WinterDelights #OrganicSauerkraut #UnderTheSmokeOfAmsterdam #HeartyCooking
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