Alsatian-Style Pheasant

Like most farm-reared birds, pheasants are not as gamey as their wild brethren. Nonetheless, they are delicious. Roasting can make pheasant dry, so a better method is braising to keep it moist. Sauerkraut is a popular accompaniment for game, especially in Germany, but here it is simply braised cabbage, which doesn’t overpower the pheasant. With the braised cabbage, one bird can feed four people.