Pheasant by Ron Blaauw

Pheasant with sauerkraut and bay leaves is an award-winning combination.



  • 1 pheasant
  • 300 gr smoked bacon cubes
  • 4 tbsp soybean oil
  • 2 cloves of garlic, peeled and crushed
  • 2 dl poultry broth
  • A branch of rosemary, thyme, and oregano
  • 2 fresh bay leaves
  • 2 dl game or poultry gravy
  • Branch of rosemary
  • 1 laurel leaf
  • Juniper berries


  • 750 gr potato slices
  • 100 gr goose fat or butter
  • 1 kg sauerkraut
  • 130 gr shallots or white onion
  • 2 fresh bay leaves
  • 3 cloves of garlic
  • 1 bottle of white wine (Riesling)
  • 1 knife point turmeric


  • Mixing bowls
  • WWOO Cutting board
  • Knifes
  • Kitchen pliers
  • Cookware
  • Microplane grater
  • Spoons
  • Whisk

How to prepare

  • Preheat the WWOO Braaimaster, indirectly, to 160 °C. (You can also use a pan or oven.)
  • Peel and wash the potatoes. Cut them into 1.5 cm thick slices.
  • Melt the goose fat in the baking dish. Keep this separate for now.
  • Spread a layer of sauerkraut over the bottom of a baking dish. Place the potato slices on top of the sauerkraut. Distribute the sliced ​​onion, herbs, and the remaining sauerkraut over the potatoes.
  • Then pour the goose fat and the white wine over the dish.
  • Cover the baking dish with baking paper and aluminum foil.
  • Let the dish cook for 1.5 hours and then mash until you have a smooth stew.

How to prepare the pheasant

  • Clean the pheasant.
  • Season the entire pheasant (the outside and inside) with salt and pepper.
  • Brush the pheasant with oil.
  • Fill the abdominal cavity with the garlic and herbs.
  • Roast the pheasant on indirect heat at 180 °C in the Big Green Egg, or on a chicken standard/steamer until it’s done.
  • This will take approximately 30 minutes. If the meat comes out around the end of the bones, the meat is cooked.
  • Bake the bacon cubes and onion in an oven tray on the WWOO Braaimaster and later use it to garnish the pheasant and sauerkraut.
  • Let it rest for 15 minutes.

How to serve

  • Heat the poultry broth, let it cool down a little, add the gravy and let it cool down again.
  • Add some bay leaves, juniper berries and rosemary while it cools down.
  • Strain the liquid.
  • Season with salt and pepper to taste.
  • Cut the legs and fillets of the pheasant (remove the bacon and tie).

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Serves 4 persons

Preparation: 45 minutes

Cooking: 120 minutes

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