Pheasant with Bean Sprouts

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 Helen Brown mentions in her West Coast Cook Book. I’ve moved western pheasant west to the Far East by adding Oriental spicing. One bird will serve two, but it’s easier to whack the bird in half with a cleaver before you cook it than a