Pheasant with sauerkraut and tokay - hungary

6 servings

Ingredients

Quantity Ingredient
3 Pheasants-whole
1 tablespoon Paprika-Hungarian
3 Crab apples
3 tablespoons Onion-grated
1 teaspoon Parsley-chopped
1 small Green pepper-grated
¼ teaspoon Chervil
¼ teaspoon Garlic-minced
3 Sheets fat larding pork
1 tablespoon Anchovy butter
1½ cup Tokay
3 pounds Sauerkraut
4 Juniper berries
2 Cloves-whole
½ teaspoon Caraway seed
1 Onion-sliced
½ cup Raisins
12 Peppercorns
½ pounds Bacon-cubed
Salt & pepper to taste

Directions

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Clean and wipe pheasants with a cloth soaked in brandy. Let the pheasants stand for thirty minutes at room temperature then rub the birds inside and out with the salt, pepper and paprika. Put crab apples, onions, parsley, celery, green pepper, chervil and garlic inside and sew up the opening.

Cover the breast with the sheets of fat pork and brush with the anchovy butter. Truss and roast the birds in a moderate 350 oven for twenty five minutes or until brown on all sides.

Have ready the sauerkraut which has been marinated overnight in the Tokay, juniper berries, cloves, caraway seeds, onion slices, carrots, raisins and peppercorns.

Cook the sauerkraut and bacon for about thirty five minutes. Arrange the pheasants on the sauerkraut, cover and bake in the oven thirty five more minutes or until tender. Add salt and pepper to taste.

Arrange the sauerkraut on a large heated platter, carve the birds, reshape and nest them on the sauerkraut. Serve with a chilled mixture of red current and guava jellies.

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