Préparation

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, sweet paprika and tarragon and add to the pheasant in the braising pan. Pour the chicken broth and cook for 45 minutes or until the pheasant is tender.

Ingrédients

  • 1 pheasant,
  • 2 lb sauerkraut,
  • 1 onion, thinly sliced,
  • 1 cup chicken broth,
  • 2 tablespoon butter,
  • 2 tablespoon oil,
  • 1 teaspoon salt,
  • 1 teaspoon freshly ground pepper,
  • 1 teaspoon paprika,
  • 1 teaspoon fresh tarragon,
  • 1 teaspoon fresh thyme