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LOCATION: Recipes >> Poultry >> Braised Pheasant 01

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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.

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