Braised Pheasant

Recipe Ingredients

3 teaspoons	15ml	Pheasants - cleaned and rinsed (large)
1/4 cup	59ml	Safflower oil
3 cups	711ml	Peeled and thinly sliced green apples
1 cup	62g / 2.2oz	Onions - thinly sliced
1/2 cup	118ml	Applejack or calvados
1 teaspoon	5ml	Nutmeg
1/2 cup	118ml	Half and half
		Herbal salt substitute and pepper - to taste

Recipe Instructions

1. Preheat oven to 350 degrees F. In a large Dutch oven over medium-high heat, quickly brown pheasants in oil on all sides. Place apples and onions around pheasant. Pour applejack on top and let it heat for 1 minute, then ignite. Shake pan until flames subside.

2. Dust top of pheasant with nutmeg. Place pan in oven and bake until juice runs clear when tip of knife is inserted in thigh of bird (about 1 hour). Remove pheasant, cooked apples, and onions to a platter and keep warm in oven.

3. Transfer pan juices to a saucepan. Heat over medium-high heat until simmering, then stir in half-and-half. Let mixture cook 5 minutes, stirring frequently, then season to taste with salt substitute and pepper. Pour over pheasant and serve.

Source:
the California Culinary Academy

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