Start with the sauerkraut which must cook for at least 2 1/2 hours. Put the goose fat, chopped onion, whole carrots and pheasant heads and necks into a casserole. Fry for a few minutes then add the well washed and drained sauerkraut. Evaporate excess water while stirring, then cover the bottom of the casserole with the rind, add the juniper berries and 12 peppercorns. Pour in Riesling to just cover the sauerkraut. Blanch the smoked bacon for 20 minutes in boiling water without salt then add to the sauerkraut. Cook over a low heat. 25 minutes before serving, add the potatoes on top to cook them. Grate the fat bacon, use to make a salty and peppery paste. Put inside the pheasants. Fry the pheasants in a barely greased casserole until golden, add the onion, finely sliced carrots and bouquet garni. Cover the bottom of the casserole with the rind, sprinkle with the brandy, do not cover, put into the oven, bake for 35 minutes, sprinkling and turning. At the end of the baking, remove the threads and the bards, sieve the sauce, keep warm. Remove the rind, carrots, heads and necks from the sauerkraut. Place the sauerkraut on a serving dish. Top with the pheasants.
