pheasant warsaw - poland

Categories: Vegetables; Game; Herbs/spice
Yield: 6 servings

Measure	Ingredient
2	Pheasants-whole
6 ounces	Vinegar
6 ounces	Dry white wine
	1/.2 head red cabbage-leaves only
2	Onions-sliced
2 cups	Water
	S bay leaves-chopped
3 tablespoons	Pickling spices
4 tablespoons	Ginger-powdered
4 ounces	Sugar
4 tablespoons	Oil

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.