The best Sauerkraut with Pheasants and Oysters recipe is a combination of two traditional German dishes, sauerkraut and pheasant, which are both delicious and very simple to make.
Sauerkraut is a fermented cabbage dish that was originally made by fermenting the vegetable in salt water. It’s typically served as a side dish to meat or fish, but it can also be enjoyed on its own as a snack food. Sauerkraut is also often used in soups and stews as an additional flavor enhancer.
Pheasant is a type of game bird that has been domesticated since ancient times. It’s known for its tender flesh, which makes it an ideal candidate for this recipe because it will cook quickly after being placed in the oven to roast with the sauerkraut on top.
Sourkrout with Pheasants and Oysters
The most popular lacto-fermented vegetable is likely sauerkraut. Salt and finely sliced cabbage are used to make traditional sauerkraut.
Ingredients
- 3 pound sauerkraut
- 2 pheasants
- White wine
- 1.5 tbsp Butter
- 1/2 tbsp Flour
- 2 Chopped Onion
- 2 Eggs
- 40-50 Oysters
- Breadcrums
Instructions
- Prepare the pheasant as for a roast; then lightly press about 2 pounds of sauerkraut) if it should be too sour freshen it) , put it in a stewpan, pour over it white wine and water half and half , enough to cover the kraut, put in a good-sized lump of lard and a chopped onion and let it cook slowly for an hour.
- Then put in the pheasant and let it cook slowly for another hour and after it is tender take it out and thicken the sauerkraut slightly with a sauce made of 1/2 tablespoonful of fine flour rubbed in 1.5 tablespoonfuls of fresh butter, together with 2 chopped onions, afterwards smoothed in a large cupful of clear stock.
- Cook for 1/2 hour; then stir through it the same quantity of sweet cream, bring the sauce to a boil , thicken with the yolks of 2 eggs and pass through a fine sieve, season with salt and some lemon juice.
- Remove the breads from 40-50 oysters, dry them in a cloth , sprinkle each oyster with salt and pepper , turn in flour and dip in egg and bread crumbs; have hot lard or butter ready and fry the oysters to a nice brown color shortly before they are to be served .
- Carve the pheasant , garnishing first with the sauerkraut and with a border of the oysters. If one wishes to serve the oysters in other style, remove the beards, puy the oysters on the stove and get them hot, nut do not cook them.
- Add the liquor of the oysters to the sauerkraut, thicken the latter with a sauce made as above directed, adding a few drops of lemon juice.
- Serve with oysters placed in the center of the dish enriched with the sauerkraut and the pheasant as a border.