Roast Pheasant With Apples can serve as a compliment or main dish to any buffet table. Roast Pheasant With Apples is nutritious and also light on calories. A good one!
4 Cup (64 tbs)
1⁄4 Cup (4 tbs)
3⁄4 Bunch (75 gm) (Garnish)
Rinse the pheasant and pat dry.
Tie the legs together and fold the wings behind the back.
Press the clove into the onion and place in the body cavity.
In a large skillet, brown the pheasant in the stock.
Place on top of the apples in a deep casserole.
Add the cider and cover.
Bake covered at 325° for about 1 1/2 hours or until the pheasant is tender and cooked through.