Pheasant and kraut - united states
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pheasants-disjointed | |
| ½ | Stick of butter | |
| 1 | pounds | Italian sausage |
| 4 | pounds | Sauerkraut |
| 3 | teaspoons | Pepper |
| 2 | teaspoons | Celery seeds |
| ½ | pounds | Salt pork |
| 3 | teaspoons | Pepper |
| 1 | quart | Dry white wine |
Directions
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Saute pheasant pieces in butter and brown well. Drain kraut and put in a large sauce pan. Add pepper, celery seeds and salt pork. Pour in wine and simmer for one hour. Add pheasant pieces and make sure they are well buried, simmer for one more hour. Combine the sausage and simmer until pheasant is quite tender, about half an hour more.