member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

    Pheasant: Oven-Braised Pheasant with Sauerkraut

    Source of Recipe

    internet

    List of Ingredients

    1/2 ts Dried thyme or I sprig fresh
    2 sl Lean bacon, diced
    2 Pheasants, 2 lb each *
    3 lb Sauerkraut, thoroughly rinsed and drained
    1 1/2 c Dry white wine
    1 t Juniper berries (about 20)
    2 Cloves
    1 Bay leaf
    Defatted chicken stock or -water
    Salt and freshly ground
    -black pepper to taste

    * skinned, trimmed of fat and cut into serving pieces (backbones included)

    Recipe

    Preheat oven to 300 degrees F. In a large Dutch oven, saute bacon over medium heat until crisp, 3 to 5 minutes. Add legs, backs and wings and brown in batches on all sides, 3 to 4 minutes. (Refrigerate breast pieces, covered, until needed.)

    Add sauerkraut, wine, Juniper berries, thyme, cloves and bay leaf to the Dutch oven. Cook over medium heat until about half the liquid has evaporated, about 10 to 15 minutes. Place the Dutch oven in the oven, uncovered.

    Bake for about 2 hours, stirring occasionally and adding liquid as needed, until the legs are tender and the sauerkraut is slightly browned. Remove the Dutch oven from the oven, discard backs, wings and bay leaf, season to taste, cover and keep warm.

    Raise the oven temperature to 425 degrees F. Salt and pepper pheasant breasts and place them on a rack in a roasting pan. Roast them for 20 to 25 minutes, or until juices run clear when they are pierced with a fork. Remove the breasts from the roasting pan, set aside and keep warm. Reheat the legs in the Dutch oven briefly. Slice the meat from the breasts and lay it over the legs and sauerkraut.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |