Pheasant and Apples

This is a favorite, it takes approximately an hour to make:

Ingredients: Amount
Pheasant 2 quartered, you can use just the breasts and thighs.
Flour 1 cup
Season Salt 1/4 cup
Olive Oil 1/2 cup
Cinnamon 1/4 cup
Apples 5 medium size Hard
Brown sugar 1 cup
Cream 1 cup (half and Half is ok
Eggs 2 yokes only
Wild Rice 1 package
White Wine  A lite sweat wine works well.
Butter One stick

In a plastic bag combine the flower and the season salt, shake well add the pheasant a piece at  a time until coated.

Place a large frying pan on the stove top, low high heat, add about 1/4 cup olive oil, let heat up then add the pheasant, watching for browning, once all the pieces have browned, add the rest of the olive oil an about a cup of wine, reduce to simmer cover, about 50-55 minutes turning regularly, you may have to add more wine.

At the 30 minute mark cut wash and cut the apples into 1/8ths. Place a stick of butter in a sauce pan on medium, once the butter is melted add the apples and stir. then add the brown sugar, stir, then add about half of the cinnamon. Stir and let simmer about 5 minutes, over cooking will make the apples mushy.

Cook the rice with about ten minutes to go on the pheasant.

Once the pheasant is done, move to a serving platter and place in warm oven (covered), Apples can also be placed in the oven when finished.

Combine egg yokes and cream mix then place in the pheasant pan, continue to stir, do not let the eggs harden once combined place in a separate bowl to serve. Sprinkle with cinnamon.

Serve warm, The sauce is for the meat, I usually serve with asparagus as a vegi.


Chile Pheasant
Ingredients
  • 4 Pheasant Breasts Boneless and reduced to 1/4 inch
  • 6 Hot Chilies diced
  • 1/2 cup Bread Crumbs
  • 1 tbls Chili pepper
  • 1 tsp Cumin
  • 1 Stick butter
  • Monterey Jack Cheese
  • 1/4 cup Parmesan cheese
  • 16 oz tomato sauce
  • 1 onion diced
Prep
  • Lay out the breasts, place the hot chilies and one strip of cheese
  • Roll the breasts and secure with toothpicks
  • Melt the butter in pan
  • Mix bread crumbs, cumin, chili pepper, parmesan cheese.
  • Roll the breasts in the butter, then in the bread crumbs.
  • Place in a casserole dish and let sit in the fridge for 4 hours.
  • Save the butter
  • heat tomato sauce in pan and add onions ( about 10 minutes before the breasts are done in the fridge.
Baking
  • Pre-heat the oven to 400 deg  f
  • Pour the rest of the butter over the breasts.
  • Cover with tomato sauce and onions.
  • Cook for 20-30 minutes or until brown.
Serving
  • Server hot with rice.