Ingredients
6 crow breasts
1 quart (950 ml) sauerkraut
6 strips bacon
1/3 cup (80 ml) chopped onions
Method
Sources
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Recipes1M
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RecipeNLG
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
Chinese sand pot — claypot rice, medicinal soups, braised dishes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
Chinese sand pot — claypot rice, medicinal soups, braised dishes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Brown the crow breasts in a skillet. Place a 1 1/2 inch layer of sauerkraut in a casserole dish. When browned, place crow breasts in the casserole dish on top of the sauerkraut. Lay a strip of bacon on each breast and sprinkle with onion. Next layer over them again the sauerkraut and some of its juices. Bake at 350 degrees (175 C.) for 2 hours. Enjoy!