Pheasant with Sauerkraut
Transform your dinner table into a rustic, European-inspired feast with this hearty and flavorful Pheasant with Sauerkraut recipe. Perfectly seared pheasants are slow-braised in a tangy and aromatic medley of sauerkraut, white wine, and chicken broth, enriched with the earthy flavors of juniper berries, bay leaves, and thyme. Tender carrots and caramelized onions round out this comforting dish, while a final touch of butter adds luxurious depth. This one-pot wonder is ideal for a cozy, slow-cooked meal that’s full of Old World charm. Garnished with fresh parsley, it’s as visually stunning as it is delicious—perfect for impressing guests or elevating your family dinner. Serve with crusty bread or buttery mashed potatoes to soak up every last drop of the saucy goodness!
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Recipe Information
Ingredients
- 2 whole (approximately 1-1.5 lbs each) Pheasant
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 medium (thinly sliced) White onion
- 4 cloves (minced) Garlic
- 2 medium (peeled and chopped into 1-inch pieces) Carrots
- 4 cups (drained and rinsed lightly) Sauerkraut
- 2 cups Chicken broth
- 1 cup White wine
- 2 Bay leaves
- 6 Juniper berries
- 1 teaspoon (dried) or 3 sprigs (fresh) Thyme
- 2 tablespoons Butter
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Preheat your oven to 350°F (175°C).
Season the pheasants with salt and pepper, both inside and out.
Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
Sear the pheasants in the pot, breast-side down, for about 4-5 minutes or until the skin is golden brown. Flip and sear the other side for another 3-4 minutes. Remove the pheasants and set them aside.
In the same pot, reduce heat to medium and add the sliced onions, minced garlic, and chopped carrots. Sauté for 5-6 minutes until the vegetables begin to soften.
Stir in the sauerkraut, chicken broth, white wine, bay leaves, juniper berries, and thyme. Mix well and bring the mixture to a gentle simmer.
Nestle the seared pheasants into the sauerkraut mixture, ensuring they are partially submerged.
Cover the pot with a lid or foil and transfer it to the preheated oven. Bake for 1.5 to 2 hours, basting the pheasants with the sauerkraut liquid every 30 minutes.
Once the pheasants are cooked through (internal temperature should reach 165°F/74°C at the thickest part of the breast), remove the pot from the oven.
Before serving, stir the butter into the sauerkraut mixture for added richness and adjust the seasoning with additional salt or pepper if needed.
Carve the pheasants and serve them on plates alongside generous portions of the sauerkraut and vegetables.
Garnish with freshly chopped parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
1065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2698 mg | 117% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 8.9 g | ||
| Protein | 115.1 g | 230% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 175 mg | 13% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1632 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
