Braised Pheasant With Sauerkraut

Ingredients

2 lb sauerkraut 2 cup broth 8 crunched juniper berries 4 tbsp butter 1 pheasant, singed and cleaned 3 tbsp oil 1 tsp salt 1 tsp freshly ground pepper	Advertisements

Preparation
 
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.

 

 
Servings:
4

 

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