Rub the inside of the pheasant with salt, pepper and thyme, place in a greased roasting pan. Cover breast sides (pointing upwards) with bacon slices. Cook in a heated oven at 175 degrees for about 30 minutes. In the meantime, heat half of the fat and sauté the sauerkraut and chopped onions. Add salt, pepper, water, sugar and a little bit of thyme and cook with the lid closed for about 45 minutes.
Remove the bacon from the pheasants. Increase baking temperature to 200 degrees and roast meat for another 25 min. Melt remaining fat, brush pheasants with it little by little.
Cut grapes in half, remove seeds. Remove pheasants from roasting pan. Pour roast stock through a sieve and add to cabbage form with grapes and sparkling wine. Arrange the pheasants on the cabbage, topped with bacon.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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