Pheasant warsaw - poland
6 servings
Ingredients
| Quantity | 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 |
Directions
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.