|
|
| Pheasant with Sauerkraut |
| "This is a very traditional method of cooking pheasant. Pheasant cooked this way is very moist and the sauerkraut is outstanding." |
2 skinless pheasants
2 med. onions, quartered
2 stalks celery, coarsely chopped
seasoned flour
1/4 c. butter
3 c. sauerkraut, drained (reserve juice)
caraway seed
salt and pepper |
| Rub pheasant cavities with salt and pepper. Stuff with onion and celery. Coat with seasoned flour. Saute in butter until golden. Place on a bed of sauerkraut in a Dutch oven. Cover with remaining sauerkraut and caraway. Cover and bake at 325 degrees until pheasant is very tender (about 2 hours), adding reserved sauerkraut juice as needed to keep dish very moist while cooking. |
|
|
