Posted 2/29/99

4 pheasant breasts, boned

8 medium red potatoes

4 carrots, peeled and cut into julienne strips

½ cup butter

½ lb. bacon strips

1 tsp. caraway seeds

½ tsp. Ground pepper

¼ cup white wine

27 oz. Can sauerkraut, drained

Parboil the potatoes and carrots for about 10 minutes. Immediately drain and set aside.

Brown the pheasant breasts in butter until they are golden brown. Remove the pheasant from the skillet. In the same skillet, fry 2 bacon strips to render fat, but remove bacon before it is crisp. Roll the carrots and potatoes in some of the pan drippings to flavor & set aside.

In a large mixing bowl, combine the sauerkraut, caraway seeds, pepper, remaining pan drippings and wine. Tear the 2 strips of bacon into small pieces. Add to the mixture and combine thoroughly.

Place half of the sauerkraut mixture in the bottom of a large casserole and top with the pheasant halves. Surround the pheasant with the remaining sauerkraut. Place the potatoes and carrots around the pheasant.

Cover each bird half with a strip of bacon. Cover the casserole. Bake at 350 degrees for 45 minutes, occasionally basting the birds and vegetables with the pan drippings. Uncover and bake another 30 minutes. Continue to baste. The bacon will impart a rich flavor to all the ingredients.

Makes 4 servings.