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LOCATION: Recipes >> Poultry >> Braised Pheasant 02

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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.

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