Recipe By : the California Culinary Academy
Serving Size : 8 Preparation Time :1:20
Categories : Main Course Chicken & Poultry
Amount Measure Ingredient -- Preparation Method
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3 large pheasants -- cleaned and rinsed
1/4 cup safflower oil
3 cups peeled and thinly sliced green apples
1 cup onions -- thinly sliced
1/2 cup applejack or Calvados
1 teaspoon nutmeg
1/2 cup half and half
herbal salt substitute and pepper -- to taste
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.
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Serving Ideas : Serve with green salad and steamed asparagus or
broccoli.
NOTES : Rock Cornish game hens work well in this recipe if pheasant is
unavailable. The birds are browned quickly wand then roasted slowly to
bring out the flavor while you baste them in an apple brandy sauce.
Serve with a green salad dressed with Lime Mint Dressing (see recipe)
and steamed asparagus or broccoli.
Nutr. Assoc. : 0 0 3567 0 2067 0 0 0
