Braised Pheasant With Sauerkraut
|Pheasant||5 Pound (1 In Number)|
|Canned sauerkraut||27 Ounce (About 3 1/3 Cup / 1 Can Of 1 Pound And 11 Ounces)|
|Bouillon||2 Cup (32 tbs)|
|Caraway seeds||1⁄2 Teaspoon|
|Dry white wine||1 Cup (16 tbs)|
Let pheasant marinate overnight.
Drain sauerkraut and add bouillon, caraway seeds, and wine.
Crush juniper berries and add them or, optionally, 3 tablespoons gin.
Simmer for 1 hour.
Meanwhile drain pheasant and cut it into pieces.
Brown in hot shortening, seasoning with salt and pepper to taste.
When pieces are well browned, put in casserole; top with prepared sauerkraut and liquid; cover.
Cook in preheated moderate oven (350°F.) until bird is tender.
It will take from 30 minutes to 1 hour, depending on the pheasant.
Serve with baked potatoes (or fried mush or hominy) and glasses of chilled white wine.