Braised Pheasant With Sauerkraut Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: 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,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp