Yield: 4 Servings
Measure | Ingredient |
---|---|
2 pounds | Sauerkraut |
2 \N | Cup Broth |
8 \N | Crunched juniper berries |
4 tablespoons | Butter |
1 \N | Pheasant, singed and cleaned |
3 tablespoons | Oil |
1 teaspoon | Salt |
1 teaspoon | Freshly ground pepper |
Combine the sauerkraut with the broth and juniper berries, and simmer 1 hour, covered, in a large braising pan or Dutch oven. Heat the fat in a heavy skillet and brown the pheasant on all sides over fairly high heat. In case you want to cook 2 birds it is wiser to brown one at a time. When they are nicely browned, salt and pepper them and place in the braising pan on the sauerkraut. Cover and bake in a 375-degree oven 45 minutes, or until the pheasant is tender. Arrange on a platter with the sauerkraut and serve with fried hominy squares.