Braising a pheasant with cabbage is a classic French way, with sauerkraut a German way, of keeping this dry game bird moist. Braising pheasant with bean sprouts is a West Coast-Oriental way, which
Cut each pheasant in half, cutting along one side of the breast bone, spreading the halves apart, and cutting along the backbone on one side. Cut out the backbone from the other side. Make a marinade of the seasonings and pour over the pheasants. Let sit at least 3 hours or refrigerate overnight.
In a wok or heavy skillet, heat the oil. Remove birds from the marinade (reserving it), pat dry, and brown them skin side down until skin is golden. Line a wide casserole with a layer of washed bean sprouts, cover with the pheasants in a single layer, and then with remaining sprouts. Pour in the chicken stock and reserved marinade, cover the dish tightly with a lid or aluminum foil, and bake at 350° until a meat thermometer registers 160°, 20 to 30 minutes, depending on the size of the birds.
© 1986 Betty Fussell. All rights reserved.