Posted 1/25/99
APPLE CIDER PHEASANT
2 ½ -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 ¼ hours, or until the meat is tender.
Makes 4 servings.
From John Beimborn