Brush Dale Hunting Preserve and Kennel
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  • 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.
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