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Braised Pheasant with Cabbage

1 Pheasant-quartered
1/4 lb Salt pork
2 sl Fat salt pork
Salt & pepper to taste
1 Onion studded with 4 cloves
1 Carrot-diced
Parsley sprigs
1 c Water
1 Bay leaf
1 Sprig of thyme
2 c Hot water
1 Head cabbage, quartered
2 Stalks celery
Knockwurst-diced


Simmer salt pork pieces, in water to cover, for a few minutes. In a dutch oven, brown salt pork slices and set aside. Brown the bird, add salt, pepper, onion, bay leaf, thyme, celery, parsley, salt pork, browned pork salt slices and two cups of water. Simmer covered for forty minutes.


Separate cabbage leaves and put into kettle with water to cover and simmer for five minutes. Drain and dip into cold water, drain again. To the pheasant, add the cabbage, carrot, knockwurst, one cup of hot water and cook covered for forty five minutes or until meat is tender.


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