Prepare pheasant for roasting and place in the previously well-watered Roman pot. Lightly wring out the sauerkraut and place around the pheasant. Whisk white wine and water and pour over it. Add the diced bacon and the
and the grated onion. Put the romaine pot in the cold kitchen stove and steam at 220 degrees for about 90 minutes. Take out the pheasant when it is soft and bind the sauerkraut with a little bit of bechamel sauce. Remove beards from oysters, pat dry and coat with beaten egg and breadcrumbs. When serving, cut the pheasant into four pieces, place in the center of a platter and surround with sauerkraut and oysters.
Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!