Braised Pheasant

* Exported from MasterCook *

BRAISED PHEASANT

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main course Chicken & p

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lg Pheasants -- cleaned and rinse
1/4 c Safflower oil
3 c Peel -- thin slice green
apple
1 c Onions -- thinly sliced
1/2 c Applejack or calvados
1 t Nutmeg
1/2 c Half and half
Herbal salt substitute and
-pepper to taste

Recipe by: the California Culinary Academy
Preparation Time: 1:20
1. Preheat oven to 350 degrees F. In a large Dutch
oven over medium-high heat, quickly brown pheasants in
oil on all sides. Place apples and onions around
pheasant. Pour applejack on top and let it heat for 1
minute, then ignite. Shake pan until flames subside.

2. Dust top of pheasant with nutmeg. Place pan in oven
and bake until juice runs clear when tip of knife is
inserted in thigh of bird (about 1 hour). Remove
pheasant, cooked apples, and onions to a platter and
keep warm in oven.

3. Transfer pan juices to a saucepan. Heat over
medium-high heat until simmering, then stir in
half-and-half. Let mixture cook 5 minutes, stirring
frequently, then season to taste with salt substitute
and pepper. Pour over pheasant and serve.



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