Pheasant on Mushroom Weed

Bacon cut into cubes, sauerkraut briefly rinse, drain. Clean the mushrooms and – if necessary – cut them into small pieces, remove the peel from the apples and cut them out in the middle. Melt the bacon in a saucepan. Add mushrooms and onion and stew at low temperature. Pepper and season with salt, cool down.

Preheat oven to 200 °C. Season pheasants inside and out with salt and season with pepper. In the apple cavity put a little of the mushroom ragout form. Place apples in the belly cavity of the pheasants. Tie pheasants and form in the roasting foil. Add apple juice. Place the pheasants on a roasting rack with the fat pan underneath in the oven and cook until the skin is brown (about 60-70 min). Wrap pheasants in aluminum foil. Collect juice from foil, pour through a sieve into a saucepan, thicken slightly with cornstarch, season with pepper and salt.

Heat the sauerkraut in a saucepan. After about 10 minutes, add the mushroom ragout and heat through. Serve the pheasants on the sauerkraut.

Serve with boiled potatoes or mashed potatoes.

Our tip: Use bacon with a fine, smoky note!

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