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Pheasant and Apple Casserole

1 to 2 pheasants, breasted and cut up
4 tablespoons butter
2 apples, peeled and sliced
1 cup apple cider
2 tablespoons wine vinegar
flour
salt
thyme
pepper

Dredge Pheasant breast pieces in seasoned flour. Brown in butter or margarine over low heat. Transfer to deep casserole dish. Add sliced apples, cider and vinegar. Cover and bake at 350° for 1- 1/4 hour.

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