Pheasant With Apples Recipe
Ingredients
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 2 2- to 3-pound pheasants, cut up | ||
| Butter/Margarine | 6 Tablespoon | |
| Dry white wine | 3/4 Cup (16 tbs) | |
| Light cream | 3/4 Cup (16 tbs) | |
| Egg yolks | 3 | |
| Sauteed Apples | ||
Directions
Combine flour, salt, and pepper in a paper or plastic bag.
Add 2 or 3 pheasant pieces at a time; shake to coat.
In skillet brown birds lightly in butter.
Add wine; simmer, covered, till tender, 45 to 55 minutes.
Remove to platter; keep warm.
Beat cream with egg yolks.
Slowly stir into pan drippings; cook and stir over medium heat just till thickened.
Pour sauce over pheasant.
Add 2 or 3 pheasant pieces at a time; shake to coat.
In skillet brown birds lightly in butter.
Add wine; simmer, covered, till tender, 45 to 55 minutes.
Remove to platter; keep warm.
Beat cream with egg yolks.
Slowly stir into pan drippings; cook and stir over medium heat just till thickened.
Pour sauce over pheasant.
Chef
