|
Combine the sauerkraut, onion, potatoes, caraway seeds, beer, sour cream, and remaining salt and pepper in a Dutch oven or casserole. Cover and cook over low heat 1 hour.
Brown the pheasant in the butter and place over the sauerkraut. Cover. Bake in a 350 degree oven 45 minutes or until pheasant is tender.
|
