Pheasant with Sauerkraut and Apples
Wondering how to cook pheasant? This is a unique pheasant recipe. The sour flavor of the sauerkraut blends with
the sweetness of the apples and brown sugar so well and becomes a perfect combination with the tender pheasant.
Pheasant with Sauerkraut and Apples Ingredients:
1 dressed pheasant
1 ½ tsp. salt
3 ½ cups sauerkraut
2 tbsp. butter
1 tbsp. flour
2 medium apples
¼ cup water
2 tbsp. brown sugar
¼ tsp caraway seed
4 tbsp. white wine
Pheasant with Sauerkraut and Apples Instructions:
Cut the pheasant into serving size pieces and sprinkle with salt. Melt the butter in a skillet and brown the pheasant over a medium heat slowly in the butter.
Remove the pheasant from the skillet and mix the four into the drippings that are left in the pan. Add the brown sugar and sauerkraut and blend until mixed well.
Pour or spoon the sauerkraut and brown sugar mixture into a 10 cup baking or casserole dish, the place the pheasant on top.
Core the apples and cut into wedges. Arrange the apples around the edges of the sauerkraut and pheasant. Add the water and cover. Bake in a 350 degree oven for 1 hour. Sprinkle the caraway seeds and white wine between the pheasant pieces so it seeps into the sauerkraut. Return it to the oven for 15 more minutes.
Go ahead and give Pheasant with Sauerkraut and Apples a try. You’ll thank me for introducing you to a delicious pheasant recipe!!