Pheasant (or chicken) with Apple Cider

Dan Hammond

By
@Hambone

I picked up this recipe years ago and it is one of my favorites when we've been blessed with a brace of wild pheasants...the apple cider and paprika gives it a wonderful flavor. Feel free to replace the pheasant with chicken and enjoy either way! I've suggested side dishes and a salad at the bottom of the cooking step/instructions.


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Rating:

Comments:

Serves:

2-4

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1
pheasant quartered (substitute with chicken)
1 can(s)
cream of chicken soup (condensed)
1/2 c
apple cider
1 1/2 Tbsp
worcestershire sauce
1/2 tsp
salt
1/3 c
chopped onions
1
garlic clove minced
1 c
dried cranberries
4 oz
mushrooms, fresh
pinch
paprika (hungarian if available)
2-3 c
milk

Directions Step-By-Step

1
Marinate Pheasant (or chicken) in milk for 2-4 hours
2
Heat oven to 350 degrees. Place Pheasant in un-greased baking dish (deep sided lasagna dish/pan works best)
3
Mix soup, cider, salt and other in bowl. Pour over Pheasant and sprinkle VERY generously with paprika. Note: if doubling recipe, use only 3/4 apple cider. also, do not mix water with the condensed soup...just use the soup base in the can
4
Place in oven and bake uncovered for 1 to 1.25 hours, occasionally basting. Err to remove sooner than later to preven meat from becoming dry (3/4 to 1 hour).
5
Remove from oven. Place on plate and sprinkle with paprika and extra cranberries.
6
I like to serve with asparagus and chery tomato's and roasted/quarted rosemary potatos and a good bottle of wine following a small but nice spinach/rasberry/brie/macadamia nut/rasberry vinaigrette salad.
7
Enjoy!

About this Recipe

Main Ingredient: Wild Game
Regional Style: American
Other Tag: Quick & Easy