Pheasant With Green Apples
|Canadian bacon||1⁄4 Pound, diced|
|Onion||1⁄2 Large, finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Olive oil||2 Tablespoon|
|Tart green apples||4 , peeled, cored and thickly sliced|
|Heavy cream||1 1⁄4 Cup (20 tbs)|
|Freshly ground black pepper||To Taste|
1 In a n oven proof casserole, add butter and olive oil.
2 Saute bacon,onion and garlic until golden.Remove and keep aside.
3 In the remaining fat in the pan, brown pheasant on all sides. Keep warm.
4 Saute apples in the leftover fat until golden. Add Cointreau.
5 Remove the apples and skim fat from the juices in the casserole.
6 Return pheasant to the casserole and arrange apple slices, bacon, onion and garlic around it.
7 Simmer and cover for 10 minutes.
8 Stir in cream, and season with salt and pepper, to taste.
9 Cover the casserole and cook in a 275 degrees farenheit oven until pheasant is tender.
10 Transfer pheasant and bacon bits to a clean casserole to keep warm.
11 In a blender, puree the sauce and apples.
12 Reheat the sauce and correct the seasoning.
13 Pour over pheasant and serve immediately.