Oven-braised Pheasant With Sauerkraut

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Poultry, Wild game	6	Servings

INGREDIENTS

1/2	t	Dried thyme or I sprig
		fresh
2		Lean bacon, diced
2		Pheasants, 2 lb each *
3	lb	Sauerkraut, thoroughly
		rinsed and drained
1 1/2	c	Dry white wine
1	t	Juniper berries, about 20
2		Cloves
1		Bay leaf
		Defatted chicken stock or
		water
		Salt and freshly ground
		black pepper to taste

INSTRUCTIONS

skinned, trimmed of fat and cut into serving pieces (backbones
included) Preheat oven to 300 degrees F. In a large Dutch oven, saute
bacon over medium heat until crisp, 3 to 5 minutes. Add legs, backs
and wings and brown in batches on all sides, 3 to 4 minutes.
(Refrigerate breast pieces, covered, until needed.) Add sauerkraut,
wine, Juniper berries, thyme, cloves and bay leaf to the Dutch oven.
Cook over medium heat until about half the liquid has evaporated,
about 10 to 15 minutes. Place the Dutch oven in the oven, uncovered.
Bake for about 2 hours, stirring occasionally and adding liquid as
needed, until the legs are tender and the sauerkraut is slightly
browned. Remove the Dutch oven from the oven, discard backs, wings  and
bay leaf, season to taste, cover and keep warm. Raise the oven
temperature to 425 degrees F. Salt and pepper pheasant breasts and
place them on a rack in a roasting pan. Roast them for 20 to 25
minutes, or until juices run clear when they are pierced with a fork.
Remove the breasts from the roasting pan, set aside and keep warm.
Reheat the legs in the Dutch oven briefly. Slice the meat from the
breasts and lay it over the legs and sauerkraut.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“God is waiting for you”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 62 Calories From Fat: 8 Total Fat: <1g Cholesterol: 31mg Sodium: 64mg Potassium: 58.8mg Carbohydrates: 1.9g Fiber: <1g Sugar: <1g Protein: 1.1g