Salt and pepper the pheasants, then fry them all around in a roasting pan or casserole. Remove and wrap with the strips of bacon. Put the sauerkraut in the saucepan you have just used (you may need to pour off the excess fat beforehand). Halve the grapes and mix with the cabbage together with the sweet cream. Place the pheasants on top and bake in the oven for about 2 hours at 180 ° C (fan oven).
If possible, put it in a cool place overnight and only enjoy it the next day, warmed up and really cooked. Potatoes or dumplings go well with it.
The pheasant becomes beautifully tender due to the acidity of the herb, the herb in turn becomes very mild and even slightly spicy due to the meat juice of the pheasant and the grapes. If you like, you can support this by pouring some broth over the cabbage before draping the pheasants on top and putting them in the oven.
The quantities given above are deliberately somewhat imprecise, they are actually based on needs. I usually cook in packaging units myself, so I would take between 500 g and 1000 g of sauerkraut - depending on whether there is a leftover to freeze or for the next day (hardly anything is tastier than warmed up sauerkohl).
Cream or creme fraîche would be one pack, i.e. 125 g. Grapes at will: if you buy a 500 g pack, you can still nibble a few away.
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