Pheasant with Sauerkraut, Mashed Potatoes and Killer Sauce

Wat erin gaat

• 2 pheasant breasts
• potatoes, peeled and chopped
• sauerkraut
• pancetta (Spanish), diced
• 1 red onion, finely chopped
• butter
• garlic cloves
• olive oil
• white wine
• red wine
• milk
• cream
• water (Amsterdams water)
• thyme (optional, from video)

Hoe doe je het

1. 01

   Place a pot of water on the stove and bring to a boil. Add peeled and chopped potatoes and cook until tender.

2. 02

   In a separate pot, add sauerkraut and a splash of white wine. Heat through.

3. 03

   Drain the potatoes, add milk and butter, and mash until smooth. Cover and keep warm.

4. 04

   Heat olive oil in a frying pan over medium-high heat. Add pheasant breasts and cook until golden brown on both sides.

5. 05

   Add butter and garlic cloves to the pan, basting the pheasant. Cook to desired doneness, then remove pheasant and keep warm.

6. 06

   In the same pan, add diced pancetta and chopped red onion. Sauté until softened.

7. 07

   Pour in red wine and let it reduce. Add a splash of water (and thyme if using) and simmer.

8. 08

   Stir in a touch of cream. Strain the sauce through a fine-mesh sieve into a small pot.

9. 09

   Transfer mashed potatoes to a piping bag.

10. 10

    Plate the pheasant, pipe swirls of mashed potatoes alongside, and add a serving of sauerkraut. Pour the strained sauce over the pheasant and potatoes.