Rhine Pheasant in Wine Cabbage

Cut bacon, onions and apples into slices and sauté. Add cabbage, salt and pepper and pour a little water. Cook for half an hour. In the meantime, add two tablespoons of thick, sweet cream to each of the plucked, gutted, salted, bacon-wrapped pheasants and brown them briefly in a casserole. Pile the sauerkraut on top and pour a quarter of a liter of white wine over it. Cook for one hour. Done.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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