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| | | German Pheasant | Favorite of Robert & Mary Pat Perlinski - Harbor View, Ohio
| | Course: | Main Entrée | | Servings: | 2 | |
Ingredients & Instructions:
1 young pheasant
¼ cup butter
1 cup white wine
2 cups chicken broth
2 pounds sauerkraut, drained
½ teaspoon caraway seeds
Place sauerkraut in deep ovenware pot, add broth, wine, and caraway seeds. Cover and simmer for 1 hour at 350°. In skillet brown pheasant in butter. Season to taste. Place bird in pot with sauerkraut and cook covered until pheasant is tender.
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