1 pheasant, 1 1/2 lb.
- 1 1/2 tsp. salt
- 2 tbsp. butter or margarine
- 1 tbsp. flour
- 1 can sauerkraut (3 1/2 cup)
- 2 tbsp. brown sugar
- 2 medium apples, tart, unpeeled
- 1/4 cup water
- 4 tsp. white wine
- 1/4 tsp. caraway seed (up to 1/2 tsp.)
Remove pin feathers and clean thoroughly. Rinse well inside and out with warm water. Drain thoroughly. Cut into serving pieces. Sprinkle with salt. Brown slowly on all sides in the heated butter over medium heat (about 15 minutes).
Remove pheasant from skillet and blend flour into drippings remaining in pan. Add sauerkraut and brown sugar and mix the browned pheasant on top of the kraut. Cut the apples into wedges, remove core, and arrange wedges around the edge of casserole.
Add water. Cover and bake in a moderate oven (350 degrees) for about 1 hour or until pheasant it almost tender.
Sprinkle wine and caraway seeds between the pieces of pheasant so that it seeps into the kraut. Cover and return to the oven for 15 minutes. Serve immediately from casserole.
Recipe by Julie Stehling of Early Girl Eatery, an Asheville restaurant that serves dishes made from scratch with ingredients from local farmers.
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