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Braised Pheasant With Sauerkraut

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Ingredients
  Pheasant 5 Pound (1 In Number)
  Shortening 3 Tablespoon
For marinade
  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)
  Juniper berries 4
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
German
Course: 
Main Dish
Method: 
Braising
Occasion: 
Christmas
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
120 Minutes
Ready In: 
145 Minutes
Servings: 
8

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