Roast Pheasant With Apples
|Chicken stock||2 Tablespoon|
|Diced apples||4 Cup (64 tbs)|
|Apple cider||1⁄4 Cup (4 tbs)|
|Parsley sprigs||3 (Garnish)|
|Grapes||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.