Pheasant Breast with Sauerkraut Casserole

For the pheasant breast with sauerkraut casserole, mash the potatoes while they are still warm and mix with butter, whipped cream (1) and the eggs and season.

Put the sauerkraut in a gratin dish, cover with mashed potatoes and bake in an oven heated to about 180 degrees Celsius for about 15 to 20 minutes.

Remove the pheasant breasts, cut the meat flaps into small pieces and set aside.

From the carcass, wings, legs, neck and meat offal, and if desired the giblets, with soup vegetables and a little water – the ingredients should just be covered – cook a game stock on the stove. Strain it through a fine sieve and boil it down a bit.

Now add the whipped cream (2) to the game stock, bring it to the boil again and let it boil up a little on a low flame. Add port wine and season.

Brown the pheasant breasts in clarified butter. They should still be pink inside and nicely browned outside. Serve the pheasant breasts with sauerkraut casserole right away.

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