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    Pheasant: Braised Pheasant & Sauerkraut

    Source of Recipe

    internet

    List of Ingredients

    2 lb Sauerkraut
    2 Cup Broth
    8 Crunched juniper berries
    4 tb Butter
    1 Pheasant, singed and cleaned
    3 tb Oil
    1 t Salt
    1 t Freshly ground pepper

    Recipe

    Combine the sauerkraut with the broth and juniper berries, and simmer 1 hour, covered, in a large braising pan or Dutch oven. Heat the fat in a heavy skillet and brown the pheasant on all sides over fairly high heat. In case you want to cook 2 birds it is wiser to brown one at a time. When they are nicely browned, salt and pepper them and place in the braising pan on the sauerkraut. Cover and bake in a 375-degree oven 45 minutes, or until the pheasant is tender. Arrange on a platter with the sauerkraut and serve with fried hominy squares. Serves 4.

 

 

 


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