Pheasant by Ron Blaauw

Ingredients

Pheasant

• 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

Sauerkraut

• 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

Supplies

• 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).