Scots Pheasant
Recipe: #19130
May 19, 2015
Categories: Game, Pheasant, Apple, British, Christmas, Sunday Dinner, Oven Roast, Gluten-Free, High Protein, No Eggs, , more
"Adapted from A Feast of Scotland. Cox's Orange Pippin apples are crisp and sweet, with a complex flavor. If you can't find them, any crisp, sweet apple will do."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (393.8 g)
- Calories 520.9
- Total Fat - 41.4 g
- Saturated Fat - 25.9 g
- Cholesterol - 116.7 mg
- Sodium - 291.6 mg
- Total Carbohydrate - 40.6 g
- Dietary Fiber - 3.9 g
- Sugars - 30.6 g
- Protein - 2.6 g
- Calcium - 75.7 mg
- Iron - 0.2 mg
- Vitamin C - 12.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
Melt half the butter in a skillet.
Step 3
Add pheasant and brown on all sides.
Step 4
Remove pheasant to a plate.
Step 5
Melt remaining butter.
Step 6
Add apples and cook until they begin to color.
Step 7
Place half the apples in a casserole dish.
Step 8
Put pheasant in the casserole breast down.
Step 9
Arrange remaining apples around bird.
Step 10
Pour in half the cream.
Step 11
Cover and bake for 40 minutes.
Step 12
Turn bird over and cook for 35 minutes more.
Step 13
Remove casserole from oven.
Step 14
Increase heat to 450°F
Step 15
Pour Drambuie and remaining cream over bird.
Step 16
Add salt and pepper to taste.
Step 17
Return to oven for 5-10 minutes.
Tips
No special items needed.
0 Reviews
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