Recipe#17172

Title: Braised Pheasant 02

 From: S.Mancini@t-online.de (S.Mancini) 
 Newsgroups: rec.food.recipes 
 Subject: Braised Pheasant with Sauerkraut 
 Date: 12 Jun 1998 06:18:21 -0600 
 Message-ID: <6lk8i7$elf$1@news02.btx.dtag.de>

Braised Pheasant with Sauerkraut
 Yield: 4 Servings
 2 lb sauerkraut
 2 cup broth
 8 crunched juniper berries
 4 tb butter
 1 pheasant, singed and cleaned
 3 tb oil
 1 ts salt
 1 ts freshly ground pepper
 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.