Braised Pheasant with Sauerkraut

Yield: 4 Servings. Combine the sauerkraut with the broth and juniper berries, and simmer 1 hour, covered, in a large braising pan or Dutch oven. Heat the fat in a heavy skillet and brown the pheasant on all sides over fairly high heat. In case you want to cook 2 birds it is wiser to brown one at a time. When they are nicely browned, salt and pepper them and place in the braising pan on the sauerkraut. Cover and bake in a 375-degree oven 45 minutes, or until the pheasant is tender. Arrange on a platter with the sauerkraut and serve with fried hominy squares.