Recipe #4252
Sauerkraut with Game
| Preparation: | 1 h |
| Marinating/Waiting: | 0 min |
| Cooking: | 3 h 20 min |
| Total: | 4 h 20 min |
6
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 2.2 lb. (1 kg) sauerkraut
- 1/2 cup (125 mL) chopped onion
- 1/4 cup (60 mL) olive oil*
- 1/2 cup (125 mL) dry white wine
- 1 bottle Treebu dry beer
- 2 tsp. (10 mL) juniper berries
- 1 tsp. (5 mL) peppercorns
- 1 sprig fresh thyme
- 2 bay leaves
- 1/2 lb. (225 g) slab bacon
- 4 1/2-in. Tender Fork seasoned bone-in pork chops
- 4 red deer sausages
- 4 bison sausages
- 12 creamer potatoes, boiled al dente
Preparation
Preheat oven to 275°F (140°C).
Drain sauerkraut and rinse under a thin stream of cold water for 1 hour.
Drain again and set aside.
In a Dutch oven, cook onions in olive oil over low heat.
Add sauerkraut.
Add wine and beer.
Add herbs and spices.
Add bacon, pork chops and sausages.
Cover and bake 1 hour.
Remove meat and cook for another 2 hours.
Return meat to the pot, add potatoes and cook 20 minutes more.
Serve hot with Dijon mustard.
Suggestion
Sauerkraut should always be well rinsed and thoroughly drained (pressed against the colander) to lower its high sodium content and cooked with fatty foods to keep it from drying out or turning brown.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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