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Braised Pheasant
A delicious braised pheasant made with a bit of apple whisky and apples!
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Pin Recipe
Course
Main Course
Cuisine
American
Servings
4
People
Ingredients
2
MacFarlane Pheasant
2.5-3 lbs
1/4
Cup
Oil
Safflower or Canola is recommended
3
Cups
Granny Smith Apples
Peeled and thinly sliced
1
Cup
Onion
Thinly sliced
1/2
Cup
Apple Jack
Or apple juice with a shot of Brandy
1
tsp
Nutmeg
1/2
Cup
Half & Half
1/2
tsp
Salt-Free Seasoning Blend
Ground Black Pepper
To taste
Instructions
Preheat oven to 350 degrees F (175 degrees C).
In a large Dutch oven, over medium heat, brown the pheasants in the oil on all sides.
Tuck the sliced apples and onions in and around the pheasant.
Pour the apple jack over it all and light it on fire.
Shake pan until flames subside.
Dust the tops of the pheasant with nutmeg.
Bake covered for about 1 hour, or until the juices run clear when a knife is inserted into the thigh.
Remove the pheasant, apples and onions to a platter and keep warm in the oven.
Transfer juices to a saucepan and bring to a simmer over medium heat.
Stir in the half-and-half and let simmer for 5 minutes, stirring frequently.
Season to taste with salt-free seasoning blend and ground black pepper.
Pour over the pheasants and serve.
Topics
Entrees