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.