Pheasant With Sautéed Apples Recipe

Name: Pheasant With Sautéed Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. all-purpose flour; 1 tsp. salt; 1/4 tsp. pepper; 2 (1 1/2 to 3 lb.) ready to cook pheasants, cut up; 6 Tbsp. butter or margarine; 3/4 c. Sauterne; 3/4 c. light cream; 3 egg yolks; 2 apples, cored and sliced into wedges; 3 Tbsp. butter; 1 tsp. sugar

Servings: persons

1/4 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
2 (1 1/2 to 3 lb.) ready to cook pheasants, cut up
6 Tbsp. butter or margarine
3/4 c. Sauterne
3/4 c. light cream
3 egg yolks
2 apples, cored and sliced into wedges
3 Tbsp. butter
1 tsp. sugar

1
Combine flour, salt and pepper in a plastic bag.
2
Add 2 or 3 pheasant pieces at a time and shake to coat.
3
Brown pheasant lightly in butter or margarine.
4
Add wine.
5
Cover and simmer about 35 to 55 minutes, or until tender.
6
Remove pheasant to warm platter.
7
Beat cream with egg yolks.
8
Slowly stir into pan drippings.
9
Cook and stir over medium heat just until sauce is smooth and thickened.
10
Do not boil.
11
Pour sauce over pheasant. Garnish platter with sauteed apples.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 c. all-purpose flour, 1 tsp. salt, 1/4 tsp. pepper, 2 (1 1/2 to 3 lb.) ready to cook pheasants, cut up, and more.

Yes, Pheasant With Sautéed Apples falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pheasant With Sautéed Apples

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