1 young pheasant
salt
pepper
100 g (4 oz) butter
750 g (1 1/2 lb) apples, peeled, cored and
thinly sliced 4 to 5 tablespoons cream or top of milk
salt
pepper
100 g (4 oz) butter
750 g (1 1/2 lb) apples, peeled, cored and
thinly sliced 4 to 5 tablespoons cream or top of milk
method
1. Rub the pheasant with salt and pepper.
2. Melt the butter in a frying pan and brown the pheasant on all sides.
3. Put half the apples in a casserole and pour over a little of the butter from the pan.
4. Put the pheasant in the casserole and cover with the rest of the apples.
5. Pour over the rest of the butter from the pan and the cream or top of the milk.
6. Cover tightly and cook in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 30 minutes or until the pheasant is tender.
2. Melt the butter in a frying pan and brown the pheasant on all sides.
3. Put half the apples in a casserole and pour over a little of the butter from the pan.
4. Put the pheasant in the casserole and cover with the rest of the apples.
5. Pour over the rest of the butter from the pan and the cream or top of the milk.
6. Cover tightly and cook in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 30 minutes or until the pheasant is tender.
serving amount
serves 2 - 3
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