TLC Cooking "Emeril's Wild Game Choucroute"

Emeril's Wild Game Choucroute

DCL

INGREDIENTS

3 pounds	mixed wild game sausages, like wild boar, smoked venison or duck sausage
8 ounces	thick-sliced bacon strips, cut crosswise into 1-inch pieces
2 large	onions, chopped
1 teaspoon	juniper berries
1 teaspoon	whole black peppercorns
10 whole	cloves
8 whole	allspice
3	bay leaves
3	Gala or apples, unpeeled, cored, cut into 1-inch pieces
2 2‑pound	jars sauerkraut, squeezed dry
2 cups	Alsatian Pinot Blanc or other dry white wine

PREPARATION:

Preheat oven to 350°F. Heat heavy large pot over medium-high heat. Add sausages and bacon. Sauté until bacon is crisp and sausages are brown, about 10 minutes.
Add onions, spices and bay leaves to same pot. Sauté until onions are tender, about 5 minutes. Add apples; sauté 2 minutes. Mix in sauerkraut. Add broth and wine. Boil 10 minutes. Cover choucroute and bake for 1 hour. Arrange sauerkraut and meats on platter and serve warm.
Editor's Note: Look for venison from ethical sources and local ingredients when possible.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Are You Game? Episode of Emeril Green.

This recipe appears in: Game Meat