Rinse and dry the pheasants. Season inside and out with marjoram, salt, pepper and a tiny bit of juice from a lemon. Wrap with the bacon strips, pin.
Oil a large roasting pan, pour in the prepared poultry and place in the preheated oven. Roast at 200 °C (gas: level 3) for about 20 minutes. Then remove the bacon strips, increase heat to 250 °C (gas: level 5). Roast the pheasants for a further 10 to 15 minutes until crispy on all sides.
In the meantime, cook the cabbage. Loosen sauerkraut with a fork. Peel shallots and chop coarsely. Heat clarified butter in a saucepan and sauté shallots. Add cabbage, season with salt and season with pepper. Pour in the champagne and cook for 30 minutes with the lid on. Rinse the grapes, cut them in half and remove the seeds. Mix into the cabbage just before serving.
Remove finished roasted pheasants, wrap in aluminum foil and keep warm. Pour off all the fat from the roasting pan, deglaze the pan with the clear soup and simmer. Fold in crème fraîche, season to taste.
Our tip: Use bacon with a fine, smoky note!
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