|6 ounces||Dry white wine|
|1/.2 head red cabbage-leaves only|
|S bay leaves-chopped|
|3 tablespoons||Pickling spices|
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Place all ingredients except cabbage leaves in a large sauce pan. Add the water and bring to a boil and simmer twenty minutes. Remove pan from stove and add the whole pheasants. Marinate in the refrigerator for twenty four hours. Cover birds with the cabbage leaves. Bring to a boil, cover and simmer until pheasants are done and tender. This recipe should serve about four people.
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