Normandy Apple Pheasant
This is an excellent recipe. You can also substitute duck or partridge for pheasant.
4 lb pheasant, ready to cook
5 tbsp butter
3/4 tsp salt
1/8 tsp pepper
6 green apples, sliced and peeled
1/2 cup apple brandy
Butter a 3 quart casserole dish. Cut pheasant into serving size portions, rinse and pat dry. Heat 2 tablespoons butter in a large fry pan. Season pheasant with salt and pepper, fry browning all sides. Melt 3 tablespoons butter in a deep saucepan. Place apple slices in saucepan and mix well coating thoroughly with butter. Place a layer of apples in the bottom of casserole dish. Arrange pheasant on top, add remaining apples. Add brandy to fry pan and stir mixing oil, juice, and brandy well, heat until just boiling. Pour over pheasant. Cover and bake at 350 degrees for 2-3 hours (check occasionally for doneness).
Copyright ©1995-2002 FishersNet