Braised pheasant with sauerkraut
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Sauerkraut |
| 2 | Cup Broth | |
| 8 | Crunched juniper berries | |
| 4 | tablespoons | Butter |
| 1 | Pheasant, singed and cleaned | |
| 3 | tablespoons | Oil |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Freshly ground pepper |
Directions
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.