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4 pheasants, cut in serving pieces
4 lbs. sauerkraut
3 tsp. freshly ground pepper
2 tsp. caraway seed
1/2 lb. salt pork, cut in 1/4 inch pieces
1 qt. or more of dry white wine
1 lb. Italian sausage, cut into 1 inch pieces


Saute pheasant pieces in butter until well browned. Drain kraut and put in a large pot. Add pepper, caraway seed and salt pork. Add wine; simmer 1 hour. Add pheasant pieces, making sure they are well buried. Simmer, covered 1 to 1 1/2 hours adding more wine if necessary. Add sausage. Simmer until pheasant is tender, 1/2 to 1 hour. Serves 6-8.

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