BRAISED PHEASANT WITH SAUERKRAUT
BY CHEF GEORGE KRUMOV
Ingredients:
1 pheasant,
2 pound sauerkraut,
1 onion,
thinly sliced,
1 cup chicken stock,
2 tablespoon butter,
2 tablespoon oil,
1 teaspoon salt,
1 teaspoon freshly ground pepper,
1 teaspoon paprika,
1 teaspoon fresh tarragon.
Recipe:
Heat the oil in a heavy skillet and brown the pheasant on all sides. Place the pheasant in a braising pan. Remove the oil from the skillet and melt the butter. Saute the onion and add the sauerkraut. Season with salt, pepper, paprika and tarragon and add to the pheasant in the braising pan. Pour the chicken stock and cook for 45 minutes or until the pheasant is tender.
