How to make
For this dish, you can use older pheasants. Wrap the cleaned pheasant in the bacon and bake in butter until the meat softens a little.
In a saucepan or pot, fry the onion in butter until golden. Add the sauerkraut, broth and wine. Slowly saute until most of the wine evaporates.
Add the pheasant to the sauerkraut and bake together in the oven. Finally, if too juicy, sprinkle the sauerkraut with a little starch. Serve with cut portions of pheasant.
