Braised Pheasant

Braised Pheasant

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Vicki Butts (lazyme)


Rock Cornish game hens work well in this recipe if pheasant is unavailable. The birds are browned quickly and then roasted slowly to bring out the flavor while you baste them in an apple brandy sauce. Serve with a green salad and steamed asparagus or broccoli. From the California Culinary Academy.


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20 Min
1 Hr


  • 3 large
  • 1/4 c
    safflower oil
  • 3 c
    green apples, peeled and thinly sliced
  • 1 c
    onions, thinly sliced
  • 1/2 c
    applejack or calvados
  • 1 tsp
  • 1/2 c
    half and half
  • ·
    herbal salt substitute, to taste
  • ·
    pepper, to taste

How to Make Braised Pheasant


  1. Preheat oven to 350 degrees F.
  2. In a large Dutch oven over medium-high heat, quickly brown pheasants in oil on all sides.
  3. Place apples and onions around pheasant.
  4. Pour applejack on top and let it heat for 1 minute, then ignite.
  5. Shake pan until flames subside.
  6. Dust top of pheasant with nutmeg.
  7. Place pan in oven and bake until juice runs clear when tip of knife is inserted in thigh of bird (about 1 hour).
  8. Remove pheasant, cooked apples, and onions to a platter and keep warm in oven.
  9. Transfer pan juices to a saucepan.
  10. Heat over medium-high heat until simmering, then stir in half-and-half.
  11. Let mixture cook 5 minutes, stirring frequently, then season to taste with salt substitute and pepper.
  12. Pour over pheasant and serve.

Printable Recipe Card

About Braised Pheasant

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American

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