Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | Wash and dry the sauerkraut and bear in mind that when it is specially prepared to accompany a pheasant it is improved by being braised with foie de gras fat |
FROM : SALLIE KREBS, THU 06
Roast a tender pheasant and just barely cook it. Lay the well drained sauerkraut on a platter, set the pheasant on it and surround it with a boarder of bacon cooked in the sauerkraut.
Submitted By SALLIE KREBS On 07-10-95