Braised Pheasant and Apples - Rombauer Vineyards
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Braised Pheasant and Apples

Braised Pheasant

Prep Time:

10 Minutes

Cook Time:

70 Minutes

Total Time:

80 Minutes

Ingredients

  • 1 young pheasant (2 to 3 pounds)
  • 2 tablespoons of butter
  • 3 slices of bacon
  • 3 Golden delicious apples, peeled, cored, and cut into ½-inch dice (3 cups)
  • 2 tablespoons brandy or Calvados
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon dried thyme
  • 1 cup sour cream
  • 1 tablespoon all-purpose flour
  • Salt and black pepper to taste
  • Wild rice or gnocchi to serve on the side

1Step 1

Rinse and pat dry:
1 young pheasant (2 to 3 pounds)
Place in a heavy pot large enough to hold the pheasant comfortably:
2 Tablespoons butter

And heat over medium heat until the butter begins to color. Add the pheasant and lightly brown on all  sides, 5 to 7 minutes.

2Step 2

Remove the pot from the heat. Turn the pheasant breast side up, and drape over the
breast and thighs:
3 slices bacon

Scatter around the pheasant:
3 Golden delicious apples, peeled, cored, and cut into ½-inch dice (3 cups). Stir the apples to coat with fat, then sprinkle with:
2 tablespoons brandy or Calvados
1 tablespoon fresh lemon juice
¼ teaspoon dried thyme

3Step 3

Bring to a simmer, then cover tightly and simmer over low heat until the pheasant releases clear
juices when its skin is pierced, 45 minutes to 1 hour. Transfer the pheasant to a platter and cover with foil to keep warm. Transfer the apples to a small bowl. Place the pot over high heat and boil the pan juices until reduced to ½ cup.

4Step 4

Remove from the heat. Whisk together in a medium bowl:
1 cup sour cream
1 tablespoon all-purpose flour

Slowly whisk in the pan juices. Pour the sauce back into the pot, add the apples, and cook over low heat, stirring gently. Until the sauce comes to a simmer and thickens slightly. Do not boil, or the sauce may curdle.

Season to taste with:
Salt and black pepper

Serve the pheasant with the sauce, accompanied by:
Wild Rice or Gnocchi

Comments

We'll cheers to that

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