Recipe Cottage


LOCATION: Recipes >> Poultry >> Braised Pheasant 01

Print this Recipe    Braised Pheasant 01

Braised Pheasant

3 large pheasants, cleaned and rinsed
1/4 cup safflower oil
3 cups peeled and thinly sliced green apples
1 cup onions, thinly sliced
1/2 cup applejack or Calvados
1 teaspoon nutmeg
1/2 cup half and half
herbal salt substitute and pepper, to taste

Preheat oven to 350 degrees F. In a large Dutch oven over medium-high
heat, quickly brown pheasants in oil on all sides. Place apples
and onions around pheasant. Pour applejack on top and let it heat
for 1 minute, then ignite. Shake pan until flames subside.

Dust top of pheasant with nutmeg. Place pan in oven and bake until
juice runs clear when tip of knife is inserted in thigh of bird
(about 1 hour). Remove pheasant, cooked apples, and onions to a
platter and keep warm in oven.

Transfer pan juices to a saucepan. Heat over medium-high heat until
simmering, then stir in half-and-half. Let mixture cook 5 minutes,
stirring frequently, then season to taste with salt substitute and
pepper. Pour over pheasant and serve.

Serve with green salad and steamed asparagus or broccoli.

Notes: Rock Cornish game hens work well in this recipe if pheasant
is unavailable. The birds are browned quickly wand then roasted
slowly to bring out the flavor while you baste them in an apple
brandy sauce. Serve with a green salad dressed with Lime Mint
Dressing (see recipe) and steamed asparagus or broccoli.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.