pheasant (or chicken) with apple cider

Name: Pheasant (or chicken) with Apple Cider
Prep time: 15 min
Cook time: 1 h
Yield: 2
Cuisine: American
Ingredients: 1 - pheasant quartered (substitute with chicken); 1 can(s) cream of chicken soup (condensed); 1/2 cup(s) apple cider; 1 1/2 tablespoon(s) worcestershire sauce; 1/2 teaspoon(s) salt; 1/3 cup(s) chopped onions; 1 - garlic clove minced; 1 cup(s) dried cranberries; 4 ounce(s) mushrooms, fresh; pinch(es) paprika (hungarian if available); 2-3 cup(s) milk

(3 RATINGS)

122 Pinches 1 Photo

Dan Hammond

Noblesville, IN

Updated on Oct 15, 2010

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.

Rate

prep time 15 Min

cook time 1 Hr

method Bake

yield 2-4 serving(s)

Ingredients

1 - pheasant quartered (substitute with chicken)
1 can cream of chicken soup (condensed)
1/2 cup apple cider
1 1/2 tablespoons worcestershire sauce
1/2 teaspoon salt
1/3 cup chopped onions
1 - garlic clove minced
1 cup dried cranberries
4 ounces mushrooms, fresh
pinch paprika (hungarian if available)
2-3 cups milk

How To Make pheasant (or chicken) with apple cider

Step 1

Marinate Pheasant (or chicken) in milk for 2-4 hours

Step 2

Heat oven to 350 degrees. Place Pheasant in un-greased baking dish (deep sided lasagna dish/pan works best)
Step 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
Step 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).
Step 5

Remove from oven. Place on plate and sprinkle with paprika and extra cranberries.
Step 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.
Step 7

Enjoy!
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