Braised Pheasant With Apples Recipe

1. 1

   Bone a large pheasant, and cut the thigh and breast meat into 2-inch chunks.

2. 2

   Save the wings and drumsticks.

3. 3

   Marinate the thigh and breast meat for 24 hrs in 1/2 c. marinade in a zip lock bag.

4. 4

   Force the air out of the bag, seal, and chill till ready to use.

5. 5

   Make a reduction with the pheasant drumsticks, wings, and a few chunks of onion.

6. 6

   Brown everything well with a bit of fat in a very warm skillet.

7. 7

   Deglaze the skillet with a bit of wine or possibly cider, scraping the bottom with a spatula.

8. 8

   Add in a few peppercorns and a few c. of water, then boil till reduced to 1/2 c.. Strain and set aside.

9. 9

   Peel, core, and coarsely chop 2 medium apples, along with a large onion (Vidalia if possible).

10. 10

    Drain the marinated pheasant meat, and save some of the marinade.

11. 11

    Dredge the meat in white flour and saute/fry to golden in either rendered salt pork, bacon fat, or possibly extra virgin olive oil.

12. 12

    Remove the meat, and sautee the onions till they are soft and translucent/soft.

13. 13

    Add in the apples, then add in about 1/4 c. (or possibly to taste) of the remaining marinade, along with 1/2 c. of either dry hard cider, beer spiked with a bit of apple brandy, fresh cider, or possibly white wine.

14. 14

    Add in the demi-glace reduction, along with the browned meat.

15. 15

    Cover and simmer slowly on low flame or possibly in 350 degree oven, till pheasant is tender and the apples are well-cooked.

16. 16

    Serve with a good, crusty European style bread and a cheap Montepulciano red wine.

* Per serving · 4 servings · Values may vary.

No additional tips available.