Ingredients:
  • Canola oil, as needed
  • 2 small onions, quartered
  • 3 stalks celery, sliced . inch wide
  • 1 MacFarlane pheasant 2.5-3 lbs,
  • cut into serving pieces
  • 2 tart apples, peeled and cored
  • (such as Honey Crisp or Granny Smith)
  • 1/2 cup pheasant or chicken stock
  • 1 tablespoon honey
  • 2 tablespoons Worcestershire sauce
  • Nutmeg
  • salt and pepper to taste
  • 2 tablespoons toasted hazelnuts, chopped
Directions:

Preheat the oven to 350 degrees F. Heat a medium non-stick skillet, add oil and fry the onions

and celery in a pan to brown lightly, spread evenly over the bottom of a 9 x 13 inch casserole

dish. In the same pan, fry the pheasant, turning occasionally until skin is golden & crispy. Place

the pheasant on top of the onion and celery mixture and tuck the apple slices in and around

pheasant. Mix the stock, honey and Worcestershire sauce and spoon over pheasant pieces.

Sprinkle with nutmeg, salt and pepper, cover and bake for 90 minutes or until tender. Sprinkle

with nuts and serve.

Yield: 4 servings

Cook Time: 1 hour 45 minutes

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MacFarlane Pheasants bring gourmet flavor, convenience and flair to the menu. From appetizers to pheasant entrees, this traditional gourmet ingredient adds natural flavor to make simply sensational salads, appetizers and savory pheasant stir-fry dishes. We offer a wide selection of pheasant recipes for appetizers, soups, salads, and entrees.