Dove in Kraut
12 dove breasts, cut into pieces
3 tablespoons butter
1 pound can sauerkraut
5 slices bacon
1 pound hot Italian sausage, sliced into pieces
2 cloves garlic, minced
1 teaspoon crushed caraway seeds
2 cups beer
Salt and pepper to taste
Season the dove with salt and pepper, then sauté
in butter until browned. Set aside; discard butter. Drain the sauerkraut,
saving the liquid.
In a deep skillet, fry the bacon until it is half
done. Set bacon aside, saving drippings. Brown the sausage in the
bacon drippings. Add the sauerkraut, bacon, garlic, caraway seeds
and beer. Mix thoroughly. Simmer for 10 minutes.
Pour half of this mixture in a medium pot, lay
in the browned dove pieces, then cover with the remaining sauerkraut.
Simmer, covered for 1 hour and 15 minutes. Add sauerkraut juice
as needed to maintain adequate cooking liquid.