Braised Pheasant with Sauerkraut

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Braised Pheasant with Sauerkraut

Ingredients

  • 2 pounds sauerkraut
  • 2 cups broth
  • 8 crunched juniper berries
  • 4 tb butter
  • 1 pheasant, singed and cleaned
  • 3 tb oil
  • 1 ts salt
  • 1 ts freshly ground pepper

Instructions

Yield: 4 Servings. 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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