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Pheasant With Apples
Thanks to Barry Anderson for sharing his recipe.

~ 2 - 2 to 3 lb. pheasants, halved or quartered
~ 1/4 cup all-purpose flour
~ 1/4 tsp salt
~ 1/4 tsp pepper
~ 1/4 cup butter or margarine
~ 3/4 cup dry white wine
~ 3/4 cup light cream
~ 3 egg yolks, beaten
~ 3 tbsp butter or margarine
~ 2 medium apples, cored and cut into wedges
~ 1 tsp sugar

Combine flour, salt and pepper in a plastic bag. Add pheasant pieces one at a time; shake to coat.

In a skillet, heat 1/4 cup butter. Brown pheasant pieces on all sides.

Add the wine. Cover and simmer 45-55 minutes or until tender.

Remove to a platter and keep warm.


Combine the cream and egg yolks.

Slowly stir into pan drippings and cook over medium heat until just thickened stirring constantly. Do Not Boil.

Sautéed Apples

In a skillet, melt 3 tbsp butter. Add the apple wedges.

Sprinkle with sugar. Cook, turning often, about 5 minutes or until lightly browned.

Pass the sauce with the pheasant. Sprinkle with paprika if desired.

Serve with the apples.


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