MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Oven-Braised Pheasant with Sauerkraut
  Categories: Meats, Poultry, Ceideburg
       Yield: 6 servings
  
            Stephen Ceideburg
       2 sl Lean bacon, diced
       2    Pheasants, 2 lb each *
       3 lb Sauerkraut, thoroughly
            -rinsed and drained
   1 1/2 c  Dry white wine
       1 ts Juniper berries (about 20)
     1/2 ts Dried thyme or I sprig fresh
       2    Cloves
       1    Bay leaf
            Defatted chicken stock or
            -water
            Salt and freshly ground
            -black pepper to taste
  
   * skinned, trimmed of fat and cut into serving pieces (backbones
   included)
   
   A favorite of Jean-Lours Gerin, the chef of Restaurant Jean- Louis in
   Greenwich, Connecticut, this dish makes use of both legs and breasts,
   and the simple presentation is quite elegant. It is difficult to
   overcook this dish; it improves with long simmering. Steer clear of
   canned sauerkraut, which can taste tinny, and look for brands with no
   preservatives other than salt.
   
   Preheat oven to 300 degrees F. In a large Dutch oven, saute bacon over
   medium heat until crisp, 3 to 5 minutes. Add legs, backs and wings and
   brown in batches on all sides, 3 to 4 minutes. (Refrigerate breast
   pieces, covered, until needed.) Add sauerkraut, wine, Juniper
   berries, thyme, cloves and bay leaf to the Dutch oven. Cook over
   medium heat until about half the liquid has evaporated, about 10 to
   15 minutes. Place the Dutch oven in the oven, uncovered.
   
   Bake for about 2 hours, stirring occasionally and adding liquid as
   needed, until the legs are tender and the sauerkraut is slightly
   browned. Remove the Dutch oven from the oven, discard backs, wings
   and bay leaf, season to taste, cover and keep warm. Raise the oven
   temperature to 425 degrees F. Salt and pepper pheasant breasts and
   place them on a rack in a roasting pan. Roast them for 20 to 25
   minutes, or until juices run clear when they are pierced with a fork.
   Remove the breasts from the roasting pan, set aside and keep warm.
   Reheat the legs in the Dutch oven briefly. Slice the meat from the
   breasts and lay it over the legs and sauerkraut.
   
   293 CALORIES PER SERVING: 40 G PROTEIN, 10 G FAT, 11 G CARBOHYDRATE;
   840 MG SODIUM; 111 MG CHOLESTEROL.
   
   From “Eating Well”, Jan/Feb, 1992.
   
   Posted by Stephen Ceideburg
  
 MMMMM