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Pheasant With Apple

Newman's picture
Ingredients
  Pheasant 1
  Cooking apples 3
  Red wine/4 tablespoon stock/water 2 Cup (32 tbs)
  Butter 1⁄4 Pound
  Salt To Taste
  Pepper To Taste
Directions

Slice the apples and put almost all at the bottom of a deep casserole.
The rest put inside the cleaned bird with a lump of butter.
Dot the apples with a little butter, and pour in the wine or stock, and seasoning.
Now put the bird on the apple bed and spread it liberally with the rest of the butter.
Cover and cook in a moderate oven for about an hour, or just over, depending on the size and age of the bird.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer

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