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Pheasant With Apples
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1 1/2 to 3 lb ready to cook pheasants, cut up
apples, cored and sliced into wedges
How to Make Pheasant With Apples
1Combine flour, salt, and pepper.
Coat cut up phesants
In a skillet, lightly brown pheasant pieces in butter
2Add sauterne; simmer, covered 35 to 55 minutes, or till tender.
Remove pheasant to serving platter; keep warm.
Reserve pan drippings
3Beat light cream with egg yolks. Slowly stir egg mixture into reserved pan drippings in skillet, cook and stir over medium heat just till mixture is smooth and thickened. DO NOT BOIL
4Pour sauce over pheasants. Garnish platter with sauteed apples.
5Sauteed Apples: In a skillet, melt butter. Add 2 apples, cored and sliced into wedges. Sprinkle with 1 teaspoon sugar; cook apples, turning often, till lightly browned.
6NOTE: Sauterne is a sweet cooking wine which may not be available in your area any longer.
A White Zinfandel or a Riesling should be a good replacement.
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