Entrée: France – Pigeon aux Choux (Pigeon with Sauerkraut)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Additional 10 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 whole pheasant, about 1.25 lb (570 g)
Salt and black pepper to taste
1 tbsp (15 ml) neutral oil or goose fat
1 lb (450 g) sauerkraut, drained and rinsed
1 onion, sliced
1 apple, sliced
4 juniper berries, lightly crushed
1 bay leaf
2 sprigs thyme
1 / 2 cup (120 ml) Riesling or other dry white wine
1 / 2 cup (120 ml) chicken stock
4 oz (115 g) bacon or smoked slab, in chunks
Small boiled potatoes, to serve (optional)
Wholegrain mustard, to serve

Show original ingredient measurements

1 whole pheasant, about 1.25 lb (570 g)
Salt and black pepper to taste
1 tbsp (15 ml) neutral oil or goose fat
1 lb (450 g) sauerkraut, drained and rinsed
1 onion, sliced
1 apple, sliced
4 juniper berries, lightly crushed
1 bay leaf
2 sprigs thyme
1 / 2 cup (120 ml) Riesling or other dry white wine
1 / 2 cup (120 ml) chicken stock
4 oz / 115 g bacon or smoked slab, in chunks
Small boiled potatoes, to serve (optional)
Wholegrain mustard, to serve

Instructions

1. Heat oven to 350°F/175°C. Season pheasant.
2. In a Dutch oven, brown bacon; remove and reserve. Add oil/fat if needed; brown pheasant on all sides. Remove.
3. Add onion and apple; cook until softened. Stir in sauerkraut, juniper, bay, thyme, bacon, wine, and stock; bring to a simmer.
4. Nest pheasant on top; cover and transfer to oven. Cook 45–60 minutes, until the thigh reaches 165°F/74°C.
5. Uncover for the last 10 minutes to lightly brown the skin.
6. Rest pheasant 10 minutes, carve, and serve over the sauerkraut with mustard and potatoes.