Pheasant (or chicken) with Apple Cider

1
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.

Rating:

★★★★★ 3 votes

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

How to Make Pheasant (or chicken) with Apple Cider

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!

Printable Recipe Card

About Pheasant (or chicken) with Apple Cider

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




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