Pheasant with sauerkraut and bay leaves is an award-winning combination.
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
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
WWOO Cutting board
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
Cook: 120 minutes
Products in this recipe
Together with the best chefs, we create the tastiest working lunch or after-work dinners at the WWOO Headquarters. We use products from our very own fruit orchard, vegetable garden or from local farmers. Would you like to prepare a healthy lunch, a caveman style grill or a vegetarian BBQ meal? We are happy to share our delicious recipes with you. Don’t forget to follow us on social media and check out our outdoor cooking workshops!
Smoking, roasting, steaming, baking, and grilling. The Big Green Egg is the most popular Kamado BBQ made of the best ceramics. The possibilities of the EGG are endless. Just like their service is. That’s why your EGG comes with a life-long warranty. And that’s why it’s the best accessory for your WWOO.
Did you know that WWOO is also a boundary fence, an outdoor spa and a lounge sofa? And that you can also create your own vegetable garden or your ultimate outdoor man-cave with the most stylish outdoor bar? The WWOO is multifunctional, and the design possibilities are endless. Choose your elements in our configurator and enjoy your garden all year round.
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# 04 Start cooking
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