Pheasant with apples

categories: Pheasant Recipes Deer Recipes Duck Recipes Fish Recipes Other Recipes

chef/credit: Nick Seiter

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Ingredients:

2 - 2 to 3 pound pheasants - halved or quartered, 1/4 cup all-purpose flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 cup butter or margarine, 3/4 cup dry white wine, 3/4 cup light cream, 3 egg yolks - beaten, 3 tablespoons butter or margarine, 2 medium apples - cored and cut into wedges, 1 teaspoon sugar.

Directions:

Combine flour, salt and pepper in a plastic bag. Add pheasant pieces one at a time - shake to coat. In a skillet, heat 1/4 cup butter. Brown pheasant pieces on all sides. Add the wine. Cover and simmer 45 to 55 minutes or until tender. Remove to a platter and keep warm. SAUCE: Combine the cream and egg yolks. Slowly stir into pan drippings and cook over medium heat until just thickened - stirring constantly. Do not boil. APPLES: In a skillet, melt 3 tablespoons butter, then add the apple wedges. Sprinkle with sugar. Cook, turning often - about 5 minutes or until lightly browned. Pass the sauce with the pheasant. Sprinkle with paprika if desired. Serve with apples.

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