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- Ingredients:
- 2 Pheasants, cleaned and quartered
- 1/4 Cup of Butter
- 4 - 6 Cups, Sauerkraut
- 2 Apples, Cored and Chopped
- 3 Slices Bacon, Cut in Half
- 1 Cup White Wine
- 1 tsp. Basil
- 1 tsp. Garlic Powder
- Directions:
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- Wash and dry pheasant pieces and saute' in melted butter for approximately 15 minutes or until nicely browned. While this is cooking, drain sauerkraut, rinse with cold water and mix with apples.
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- Arrange pheasant pieces in a deep casserole dish and pour the remaining butter from the pan over them. Sprinkle the breasts with basil and garlic powder. Surround bird pieces with the sauerkraut and apples. Then arrange bacon pieces over top. Pour wine over all. Cover the casserole and cook in oven at 250 degrees for about 1 hour or until pheasant is tender.
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- Remove bird pieces to warm platter. Arrange the kraut arount the pheasant pieces and serve immediately.
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- Serves 4-6
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