Partridge or Pheasant with Sauerkraut

Ingredients

• 2 partridges or 1 pheasant
• il/2 pounds sauerkraut
• 1 cup peeled and sliced apples
• 1/2 cup white wine
• 3 tablespoons goose fat or butter
• 1 tablespoon flour
• Salt and pepper birds.
• Bacon slices

Method

1. 1

   Salt and pepper birds.

2. 2

   Wrap in bacon slices and tie securely with twine.

3. 3

   Heat fat and brown bacon-wrapped bird lightly.

4. 4

   Wash sauerkraut in cold water, drain and wring dry.

5. 5

   Place a layer of kraut with several apple slices in bottom of a deep fireproof dish or casserole and imbed the birds.

6. 6

   Cover with kraut and rest of apple slices.

7. 7

   Pour the wine over, adding a little water.

8. 8

   Cover closely and let simmer and steam for 1.5-2 hours.

9. 9

   Take up birds.

10. 10

    Thicken kraut with flour.

11. 11

    Make nests in the kraut and replace birds.

12. 12

    Serve in same dish.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 144. The excerpt below is the record exactly as published.

PARTRIDGE OR PHEASANT WITH SAUERKRAUT (Perdreaux ou Faisan a la Choucroute) Salt and pepper il/2 pounds sauerkraut 2 partridges or 1 pheasant 1 cup peeled and sliced apples Bacon slices l/2 cup white wine 3 tablespoons goose fat or butter 1 tablespoon flour Salt and pepper birds.

Cook this with the app: pantry check, scaling, and the assistant.