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Braised Pheasant with Sauerkraut
2 lb Sauerkraut
2 Cup Broth
8 Crunched juniper berries
4 tb Butter
1 Pheasant, singed and cleaned
3 tb Oil
1 ts Salt
1 ts Freshly ground pepper
Combine the sauerkraut with the broth and juniper berries, and simmer 1 hour, covered, in a large braising pan or Dutch oven. Heat the fat in a heavy skillet and brown the pheasant on all sides over fairly high heat. In case you want to cook 2 birds it is wiser to brown one at a time. When they are nicely browned, salt and pepper them and place in the braising pan on the sauerkraut. Cover and bake in a 375-degree oven 45 minutes, or until the pheasant is tender. Arrange on a platter with the sauerkraut and serve with fried hominy squares.
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