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Pheasant With Apples

Chicken.delights's picture
Ingredients
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Pheasants 6 Pound, cut up
  Butter/Margarine 6 Tablespoon
  Dry white wine 3⁄4 Cup (12 tbs)
  Light cream 3⁄4 Cup (12 tbs)
  Egg yolks 3
  Sauteed apples 1 Cup (16 tbs)
Directions

Combine flour, salt, and pepper in a paper or plastic bag.
Add 2 or 3 pheasant pieces at a time; shake to coat.
In skillet brown birds lightly in butter.
Add wine; simmer, covered, till tender, 45 to 55 minutes.
Remove to platter; keep warm.
Beat cream with egg yolks.
Slowly stir into pan drippings; cook and stir over medium heat just till thickened.
Pour sauce over pheasant.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Apple

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