Braised Pheasant With Sauerkraut

• 2 pheasants, 2 pounds each cleaned weight, preferably trussed, with necks and hearts
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/4 pound fatback, cut into 1/4-inch cubes, about 1/2 cup
• 3/4 cup finely chopped onion
• 2 whole cloves garlic, peeled
• 1 cup dry white wine
• 2 tart apples, peeled, cored and sliced thin
• 2 pounds sauerkraut, rinsed and drained well
• 1 cup chicken broth
• 2 bay leaves
• 2 sprigs fresh thyme or 1/2 teaspoon dried
• 12 juniper berries, optional

1. Sprinkle pheasants inside and out with salt and pepper.
2. Heat fatback in casserole large enough to hold pheasants without crowding.
3. Add necks and hearts.
4. When fatback is slightly rendered add pheasants, placing them on one side.
5. Cook about 3 minutes or until golden brown on one side and turn.
6. Cook 2 or 3 minutes on second side until golden brown.
7. Continue cooking and turning until golden brown.
8. Browning time is 12 to 15 minutes.
9. Add onion and garlic and stir.
10. Cook about 3 minutes.
11. Add wine and stir around bottom.
12. Add apple slices and sauerkraut, distributing it over and around birds.
13. Add broth, bay leaves, thyme, juniper berries, salt and pepper.
14. Cover closely and cook 45 minutes to 1 hour or until pheasants are tender.
15. Untruss pheasants and cut into serving pieces.
16. Serve with sauerkraut and apples and buttered boiled potatoes.

pheasants, salt, freshly ground pepper, fatback, onion, garlic, white wine, apples, sauerkraut, chicken broth, bay leaves, thyme, berries

Taken from cooking.nytimes.com/recipes/2985 (may not work)