Pheasant and Apples
This is a favorite, it takes approximately an hour to make:
|Pheasant||2 quartered, you can use just the breasts and thighs.|
|Season Salt||1/4 cup|
|Olive Oil||1/2 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.|
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.