Pheasant from the Roman pot on sauerkraut

Ingredients for 4 servings:

• 1 pheasant(s), young, approx. 900 g
• 1 small onion(s)
• 2 garlic cloves
• 2 tbsp mustard, medium hot
• 3 tbsp olive oil
• 2 tbsp maple syrup
• 2 sprigs of thyme
• 2 sprigs rosemary
• 2 tbsp Worcestershire sauce
• 1 tbsp Balsamic vinegar, bianco
• 1 tsp juniper berries
• e.g. salt and pepper
• 500 g sauerkraut
• 1 bay leaf
• 1 tsp mustard seeds
• 1 tsp caraway seeds
• 1 pinch(s) of sugar
• 250 ml vegetable stock
• 5 slices of bacon
• 1 handful of grapes, for decoration

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours 15 minutes

Wash the pheasant inside and out and pat dry with kitchen paper. Finely chop the onion and garlic cloves. Press the juniper berries. Make a marinade with the onion, garlic cloves, juniper berries, maple syrup, Worcestershire sauce, mustard, olive oil, and balsamic vinegar. Season with salt and pepper. Add the rosemary and thyme sprigs. Let the pheasant marinate overnight in a covered container in the refrigerator. On the day of preparation, thoroughly rinse the Roman pot. Spread the sauerkraut in the Roman pot, add the bay leaf, mustard seeds, caraway seeds, and sugar, and mix well. Pour in the vegetable stock. Remove the pheasant from the marinade, discarding any rosemary and thyme that may be stuck to it, and place it breast-side up on the sauerkraut. Place the bacon on the breast-side of the pheasant. Close the Roman pot and place it in a cold oven. Roast at 180°C (convection oven) for about 70 minutes. Remove the lid of the Roman pot and continue roasting the pheasant uncovered for another 15-20 minutes. Finally, portion the pheasant and serve with the sauerkraut. Garnish with grapes.