Pheasant With Apples
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- 2 - 2 to 3 lb. pheasants, halved or quartered
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup butter or margarine
- 3/4 cup dry white wine
- 3/4 cup light cream
- 3 egg yolks, beaten
- 3 tbsp butter or margarine
- 2 medium apples, cored and cut into wedges
- 1 tsp sugar
Combine flour, salt and pepper in a plastic bag. Add pheasant pieces one at a time; shake to coat.
In a skillet, heat 1/4 cup butter. Brown pheasant pieces on all sides.
Add the wine. Cover and simmer 45-55 minutes or until tender.
Remove to a platter and keep warm.
Combine the cream and egg yolks.
Slowly stir into pan drippings and cook over medium heat until just thickened stirring constantly. Do Not Boil.
In a skillet, melt 3 tbsp butter. Add the apple wedges.
Sprinkle with sugar. Cook, turning often, about 5 minutes or until lightly browned.
Pass the sauce with the pheasant. Sprinkle with paprika if desired.
Serve with the apples.