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Rebhühner mit Sauerkraut

Printed From: Foods of the World Forum
Category: Europe
Forum Name: Germany
Forum Discription: From the Alsatian influence in the west to the hearty eastern border, Germany has tradition and variety.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=1330
Printed Date: 26 March 2026 at 20:33


Topic: Rebhühner mit Sauerkraut
Posted By: TasunkaWitko
Subject: Rebhühner mit Sauerkraut
Date Posted: 04 May 2011 at 15:56

Rebhühner mit Sauerkraut
(Partridges with Sauerkraut)
 
·  2 large partridges
·  Salt and pepper
·  6 slices bacon
·  2 sticks butter
·  1 cup beef broth
·  1 small chopped onion
·  2 lbs. sauerkraut
·  5 juniper berries

Clean partridge. Rub inside and out with salt and pepper. Cover with bacon slices.

Heat the butter in a large saucepan. Brown partridges well on all sides for 10 minutes. Add onion, juniper berries and broth. Cover and simmer for about 1 hour or until tender. Baste with liquid 2 or 3 times during cooking.

Cook the sauerkraut, joint the birds. Arrange on a heated platter with the bacon.



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