pheasant with apples

How To Make pheasant with apples

• 1

  Combine flour, salt, and pepper. Coat cut up phesants In a skillet, lightly brown pheasant pieces in butter
• 2

  Add sauterne; simmer, covered 35 to 55 minutes, or till tender. Remove pheasant to serving platter; keep warm. Reserve pan drippings
• 3

  Beat light cream with egg yolks. Slowly stir egg mixture into reserved pan drippings in skillet, cook and stir over medium heat just till mixture is smooth and thickened. DO NOT BOIL
• 4

  Pour sauce over pheasants. Garnish platter with sauteed apples.
• 5

  Sauteed Apples: In a skillet, melt butter. Add 2 apples, cored and sliced into wedges. Sprinkle with 1 teaspoon sugar; cook apples, turning often, till lightly browned.
• 6

  NOTE: Sauterne is a sweet cooking wine which may not be available in your area any longer. A White Zinfandel or a Riesling should be a good replacement.
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