Choucroute Garnie With Pheasant

• 3 pounds fresh sauerkraut
• 2 tablespoons goose, duck or pork fat
• 1 large onion, chopped
• 1 clove garlic, minced (green part removed)
• 1 Granny Smith apple, peeled, cored and chopped
• Bouquet garni (parsley, thyme, bay leaf and 10 crushed juniper berries tied in cheesecloth)
• 1 cup dry white wine
• 3 cups chicken stock (preferably homemade)
• Coarse salt and freshly ground pepper to taste
• 2 pheasants
• 1 tablespoon vegetable oil
• 4 bratwurst
• 4 weisswurst
• 8 thin slices boiled ham

1. Drain sauerkraut, rinse thoroughly; soak in cold water to cover for 20 minutes.
2. Rinse again until all brine has been removed.
3. Squeeze out as much water as possible; fluff strands of sauerkraut with fork.
4. Preheat oven to 325 degrees.
5. Melt fat in heavy casserole big enough to hold pheasants and sauerkraut.
6. Saute onion and garlic until onions are soft.
7. Add apple and sauerkraut and mix thoroughly.
8. Stir in the bouquet garni and wine.
9. Add just enough stock to cover sauerkraut.
10. Cover casserole, bring to boil on top of stove, place it in oven and simmer gently for about 45 minutes.
11. Season to taste with salt and pepper.
12. The liquid should have almost evaporated.
13. If not, uncover the casserole, place on top of stove and cook over high heat.
14. While the sauerkraut is cooking heat the vegetable oil in a frying pan and brown the pheasants all over.
15. Bury pheasants in sauerkraut in casserole and bake for one to one and a half hours, or until the pheasants are tender but not overcooked.
16. Prick sausages all over with fork.
17. Add them with the ham to sauerkraut after 30 minutes of baking time.
18. Carve the pheasants.
19. Place the sauerkraut on a large platter and arrange slices of pheasant over the top with sausages and ham.

fresh sauerkraut, goose, onion, clove garlic, apple, bouquet garni, white wine, chicken stock, salt, pheasants, vegetable oil, bratwurst, weisswurst, thin

Taken from cooking.nytimes.com/recipes/6259 (may not work)