Roasted pheasant with wild mushrooms and sauerkraut
Recipe
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20 minutes
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90 minutes
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110 minutes
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4 persons
Want to cook pheasant on the Big Green Egg and looking for a tasty recipe? Pheasant and sauerkraut are a tried-and-tested combination. In French Alsace and neighbouring areas, it is a true classic. Other types of game are also served there in combination with sauerkraut. This recipe is a delicious one-pot dish for the kamado. As the leg meat contains a lot of sinew, slice it finely as steak tartare, to wrap in lace fat along with wild mushrooms. During cooking, some of the lace fat will melt, as a result of which the meat mixture will become tender and juicy.
INGREDIENTS
Pheasant
- 100 g lace fat (pork caul fat)
- 1 shallot
- ½ clove of garlic
- 300 g mixed wild mushrooms
- 1 tbsp pistachios
- 1 tbsp olive oil
- 2 pheasants (hens)
- 20 g cold butter
- 30 g butter at room temperature
Sauerkraut
- 1 onion
- 100 g cured pork belly (zuurkoolspek)
- 4 waxy potatoes
- 2 tbsp goose fat
- 500 g sauerkraut
- 200 ml white wine from Alsace
Serve with
- 5 sprigs of flat-leaf parsley
IN ADVANCE
- Light the charcoal in the Big Green Egg and, with the stainless steel grid in place, bring it to a temperature of 200°C.
- Meanwhile, place the lace fat in a bowl in the sink. Turn on the cold water tap gently and add some salt. Rinse the lace fat for about 30 minutes until the water runs clear.
- Peel and chop the shallot and the half clove of garlic. Clean and finely chop the mushrooms. Finely chop the pistachios.
METHOD
- Place the skillet (Ø 27 cm) on the grid. Pour the olive oil into the pan and add the shallot, garlic and mushrooms. Fry until the shallot is translucent and the mushrooms are starting to brown.
- Remove the skillet from the kamado, spoon the mushroom mixture into a bowl and leave to cool. Wipe the skillet clean and place it back in the kamado. Cut the legs from the pheasant carcasses and cut the meat from the legs off the bones. Slice the meat from the legs very finely, like steak tartare.
- Mix the leg meat with the cooled mushroom mixture and the pistachios and add salt and pepper to taste. Squeeze out the lace fat and spread it out on your work surface. Pat dry with a kitchen paper. Divide the steak tartare mixture into four equal portions and wrap each portion in a piece of lace fat.
- Melt the cold butter in the skillet. Place the lace fat parcels in and fry for about 30 seconds per side to slightly melt the fat. Remove the parcels from the skillet and put them to one side.
- For the sauerkraut, peel and chop the onion. Cut the cured pork belly into cubes of about 1 centimetre. Peel and slice the potatoes. Melt the goose fat in the skillet. Add the onion, bacon and potatoes and fry until the onion is translucent. Ladle occasionally and close the lid of the kamado after each action. Meanwhile, briefly rinse the sauerkraut in a colander under the cold tap and drain.
- Spread the sauerkraut over the potato mixture in the skillet and pour in the wine. Close the lid of the EGG, raise the temperature to 180°C and allow to simmer for about 20 minutes. If necessary, add another splash of wine or water if the sauerkraut mixture becomes too dry. Meanwhile, rub the pheasant carcasses all around with room-temperature butter and sprinkle with salt and pepper.
- Place the pheasant carcasses and lace fat parcels on the sauerkraut, close the lid of the EGG and bring the temperature to 160°C. Cook for about 20 minutes longer, until the pheasant fillets have reached a core temperature of 62°C; you can measure this with a core thermometer.
- Remove the skillet from the EGG. Cut the pheasant breasts from the carcass and cut them in half lengthwise. Spoon the sauerkraut mixture and lace fat parcels onto a large platter and place the pheasant breasts on top. Garnish with the parsley.
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