Pan-fried pheasant breast – choucroute & bacon white-wine broth

Conceived in the Alsatian spirit: lean pheasant breast, briefly and carefully pan-fried so it stays juicy, on mild choucroute with bacon and a white-wine broth. A game bird for the cooler season that calls for a mineral white wine.

Poultry Category

25 MIN Prep time

35 MIN Cook time

4 people Servings

Preparation

Choucroute

Render the bacon and onion, then add the choucroute, bay leaf, juniper, white wine and stock. Braise gently, covered, for 30 minutes.

Pheasant breast

Season the breasts and fry skin-side down in butter for 3–4 minutes until golden, turn and finish for 2–3 minutes. Core temperature 62 °C, then rest for 5 minutes — pheasant dries out quickly otherwise.

Broth & serving

Season the choucroute braising liquid, binding it with a little cold butter if needed. Slice the pheasant breast, arrange on the choucroute and drizzle with the broth.

Why this wine?

The Louré is the mineral counterpart to the bacon: its substance carries the pheasant, the fine acidity holds against the saltiness of the choucroute.

Good to know

Tips & insights

Fry the pheasant breast crisp on the skin side and keep it pink, or it turns dry.
Let it rest briefly at room temperature before frying, which cooks it more evenly.
Braise the choucroute slowly with bacon and white wine until the acidity has softened.
Let juniper and bay steep in the cabbage, which ties game and sauerkraut together.
Rest the breast for five minutes after frying before you slice it.

Frequently Asked Questions

Which wine pairs with roast pheasant breast and choucroute?

The Louré is the mineral counterpart to the bacon. Its substance carries the pheasant, the fine acidity holds against the salt of the choucroute. The Prélude also suits, its clear, structured rosé refreshing the hearty cabbage while staying discreet on the tender meat.

How does the pheasant breast stay juicy?

Pheasant is lean and dries easily. Fry the skin crisp but cook the meat only pink, to a maximum core of 62 degrees. Then let it rest. To be safe, finish the breast gently in butter.

Can I use another bird instead of pheasant?

Yes, guinea fowl or corn-fed chicken breast are good alternatives with a little more fat and thus more forgiving to cook. Quail suits too but needs a much shorter frying time. The choucroute stays the same in any case.

Do I need to rinse the choucroute first?

Mild, drained choucroute usually does not need it. If the sauerkraut is very sharp, rinse it briefly and press it out. The long braise with bacon and wine softens the acidity anyway and rounds the cabbage.

The wine to pair