Sauerkraut with Pheasant and Oysters

The pheasant is prepared as for roasting (washed, dried, rubbed with salt and pepper). Now lightly squeeze 1 kilo of sauerkraut and put it in a Reindl. Now pour half white wine and half tap water over it until the sauerkraut is covered. A piece of pork bacon and a grated onion are added. Now boil the herb on the stove for an hour, then put the pheasant in it and let it smolder for an hour. When it is soft, take it out and bind the sauerkraut with a little bit of béchamel sauce. – Remove the beards from the oysters, dry them with a crockery hanger and sprinkle them individually with pepper and salt, roll them in flour, bread them with breadcrumbs and egg, bake them quickly in clear butter until light brown.- The pheasant is cut into pieces, arranged in the middle of the plate and surrounded with a wreath of sauerkraut and a wreath of oysters.

Our tip: use bacon with a subtle smoky touch!

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