Oven-Braised Pheasant with Sauerkraut

Directions

1. 1

   1/2 ts Dried thyme or I sprig -fresh 2 sl Lean bacon, diced 2 Pheasants, 2 lb each * 3 lb Sauerkraut, thoroughly -rinsed and drained 1 1/2 c

2. 2

   In a large Dutch oven, saute bacon over medium heat until crisp, 3 to 5 minutes

3. 3

   Add legs, backs and wings and brown in batches on all sides, 3 to 4 minutes

4. 4

   Refrigerate breast pieces, covered, until needed.) Add sauerkraut, wine, Juniper berries, thyme, cloves and bay leaf to the Dutch oven

5. 5

   Cook over medium heat until about half the liquid has evaporated, about 10 to 15 minutes

6. 6

   Place the Dutch oven in the oven, uncovered

7. 7

   Bake for about 2 hours, stirring occasionally and adding liquid as needed, until the legs are tender and the sauerkraut is slightly browned