Pheasant warsaw - poland

Yield: 6 servings

Measure Ingredient
2 \N Pheasants-whole
6 ounces Vinegar
6 ounces Dry white wine
\N \N 1/.2 head red cabbage-leaves only
2 \N Onions-sliced
2 cups Water
\N \N 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.

Similar recipes