Oven-Braised Pheasant with Sauerkraut
| Yield: | 6 Servings |
| Categories: | Wild game, Poultry |
| 1/2 | ts | Dried thyme or I sprig fresh |
| 2 | sl | Lean bacon, diced |
| 2 | Pheasants, 2 lb each * | |
| 3 | lb | Sauerkraut, thoroughly rinsed and drained |
| 1 1/2 | c | Dry white wine |
| 1 | ts | Juniper berries (about 20) |
| 2 | Cloves | |
| 1 | Bay leaf | |
| Defatted chicken stock or water | ||
| Salt and freshly ground black pepper to taste |
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