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Braised Pheasant With Sauerkraut Recipe
|Pheasant||5 Pound (1 In Number)|
|Canned sauerkraut||27 Ounce (About 3 1/3 Cup / 1 Can Of 1 Pound And 11 Ounces)|
|Bouillon||2 Cup (32 tbs)|
|Caraway seeds||1⁄2 Teaspoon|
|Dry white wine||1 Cup (16 tbs)|
Calories 614 Calories from Fat 291
% Daily Value*
Total Fat 32 g49.5%
Saturated Fat 9.1 g45.5%
Trans Fat 0.7 g
Cholesterol 201.3 mg67.1%
Sodium 1046 mg43.6%
Total Carbohydrates 6 g2.1%
Dietary Fiber 3.7 g14.8%
Sugars 2 g
Protein 66 g131.5%
Vitamin A 10.4% Vitamin C 49.3%
Calcium 6.8% Iron 26.7%
*Based on a 2000 Calorie diet
Drain sauerkraut and add bouillon, caraway seeds, and wine.
Crush juniper berries and add them or, optionally, 3 tablespoons gin.
Simmer for 1 hour.
Meanwhile drain pheasant and cut it into pieces.
Brown in hot shortening, seasoning with salt and pepper to taste.
When pieces are well browned, put in casserole; top with prepared sauerkraut and liquid; cover.
Cook in preheated moderate oven (350°F.) until bird is tender.
It will take from 30 minutes to 1 hour, depending on the pheasant.
Serve with baked potatoes (or fried mush or hominy) and glasses of chilled white wine.