Pheasant with Sauerkraut (Faisan à la Choucroute)

Ingredients

• 1 pheasant
• sauerkraut braised in goose fat
• belly bacon
• a little game fumet

Instructions

1. Pot-roast the pheasant, keeping it just cooked.
2. Drain the sauerkraut, braised in goose fat, well, and arrange it as a bed on a long dish.
3. Set the pheasant on the sauerkraut.
4. Surround it with a border of rectangles of belly bacon cooked in the sauerkraut.
5. Add a little game fumet to the pot-roasting juices, strain them and leave them a little fatty; serve separately.