Pheasant Braised with Cabbage
1/4 lb. salt pork cut in pieces
1 pheasant quatered
1 tsp. pepper
2 large onions
2 cup hot water
1 medium head white cabbage cut in wedges
1 tsp. Savory
1 tsp. Caraway
2 Carrots cut into small cubes
2 Knockwurst cut in chunks
3 Cups water
Cut bird into quarters and brown with salt pork in deep casserole dish
Add 2 cups hot water and cover.
Allow to simmer covered for 40 minutes.
Add cabbage, carrot, knockwurst and remaining 2 cups of water.
Add Savory and Caraway
Simmer covered for anm additional 45 to 60 minutes or until meat is tender and leg separates from body.
To Serve:
Remove cabbage, drain thoroughly and place on platter
Optionally - discard salt pork
Place pheasant quarters on cabbage and surrounded with carrots, onions, knockwurst.
4 servings.
Tags: Braised, Cabbage, Pheasant
