braised pheasant
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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prep time
20 Min
cook time
1 Hr
method
Bake
yield
8 serving(s)
Ingredients
- 3 large pheasants
- 1/4 cup safflower oil
- 3 cups green apples, peeled and thinly sliced
- 1 cup onions, thinly sliced
- 1/2 cup applejack or calvados
- 1 teaspoon nutmeg
- 1/2 cup half and half
- - herbal salt substitute, to taste
- - pepper, to taste
How To Make braised pheasant
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Step 1Preheat oven to 350 degrees F.
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Step 2In a large Dutch oven over medium-high heat, quickly brown pheasants in oil on all sides.
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Step 3Place apples and onions around pheasant.
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Step 4Pour applejack on top and let it heat for 1 minute, then ignite.
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Step 5Shake pan until flames subside.
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Step 6Dust top of pheasant with nutmeg.
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Step 7Place pan in oven and bake until juice runs clear when tip of knife is inserted in thigh of bird (about 1 hour).
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Step 8Remove pheasant, cooked apples, and onions to a platter and keep warm in oven.
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Step 9Transfer pan juices to a saucepan.
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Step 10Heat over medium-high heat until simmering, then stir in half-and-half.
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Step 11Let mixture cook 5 minutes, stirring frequently, then season to taste with salt substitute and pepper.
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Step 12Pour over pheasant and serve.
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