Normandy pheasant - france

Yield: 6 servings

Measure Ingredient
1 Pheasant-whole
6 Apples-cleaned and diced
2 Fresh cream

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Season to taste

Brown the pheasant in butter. Meanwhile, mince and toss the apples in butter. Garnish the bottom of a casserole with a layer of the apples.

Set the browned pheasant on top, surround it with the rest of the apples, sprinkle the pheasant and apples with the cream. Cover the casserole and cook in a preheated 350 oven for twenty five or thirty minutes.

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