Pheasant With Apples Recipes

PHEASANT NORMANDY

Steps:

• Salt the pheasant legs and let sit at room temperature for 30 minutes.
• Heat 2 tablespoons of the butter in a Dutch oven or another large, oven-proof pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt. Set aside on paper towels.
• Dust the pheasant in flour and add the remaining 2 tablespoons of butter to the pan. Brown the pheasant for 3 to 5 minutes per side. Remove from pan and set aside.
• Add the onion and increase the heat to medium-high. Sauté, stirring occasionally, until they just begin to brown, about 5 to 8 minutes.
• Take the pan off the heat and pour in the brandy. Put the pan back on the heat and, using a wooden spoon, scrape any browned bits off the bottom of the pan. Let the brandy boil until it has reduced by about half. Add the cider and bring it to a boil. Add the thyme. Lay the pheasant legs in the pan, cover and simmer gently until tender, anywhere from 90 minutes to 2 1/2 hours.
• Fish out the pheasant legs and strip the meat off the bones if you want to. Turn the heat to high, add the apples and boil down the sauce by half. When the sauce gets a little syrupy, turn off the heat and add the cream. Add salt to taste. Serve by spooning some apples and onions on everyone's plate and topping it with the pheasant.

PHEASANT AND APPLE CASSEROLE

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine the flour, salt and pepper.
• Cut the pheasant into serving pieces and thoroughly coat each piece with the flour mixture.
• Melt the butter in a large skillet, add the pheasant and brown on both sides.
• Remove pieces to a 3 quart baking dish or casserole and sprinkle with the salt, pepper and thyme.
• Stir in the apple slices, mix the cider and vinegar and pour over the pheasant and apples.
• Cover and bake 1 1/4 hours.

ROAST PHEASANT

Steps:

• Preheat an oven to 250 degrees F (120 degrees C).
• Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top.
• Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.