Posted 1/25/99

 APPLE CIDER PHEASANT

 

 

2 -lb. pheasant breast halves or thighs

1/2 cup (1 stick) butter

Salt & pepper to taste

2 large red ripe delicious apples, peeled, cored and cut into large chunks

1 tbsp. Cinnamon

1 cup apple cider

 

Brown pheasant pieces in butter on all sides in a large skillet (approx. 6 minutes). Remove from skillet, place in dutch oven, and add apple chunks, cinnamon and apple cider. Cover and simmer at 325 degrees for about 1 hours, or until the meat is tender.

Makes 4 servings.

 

 From John Beimborn