• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Pheasant Flamed with Apples

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • Salt & freshly ground black
  • -pepper
  • 1 Pheasant
  • 3 tb Butter
  • 4 sm Tart apples
  • 4 sl Dense white bread; crusts
  • -removed
  • 4 ts Gooseberry jam
  • 1/3 c Calvados or applejack
  • 1/2 c Creme fraiche or half heavy
  • -cream and half sour cream
  • -left at room temperature
  • -4 to 5 hours


Salt and pepper the pheasant inside and out, then put 1 tablespoon of
the butter in the cavity. Place in a small roasting pan with 1/2 cup

Roast in a preheated 350 F oven one hour.

Meanwhile peel and core the apples, leaving them whole. Saute them in 2
tablespoons butter, turning and basting them until they are just tender;
don't let them become mushy.

Toast the bread and butter it.

When the pheasant is done, put it on a warm platter. Surround it with
the apples placed on the toast. Fill the cavity of each apple with a
teaspoonful of gooseberry jam. Keep warm.

Warm the Calvados or applejack and pour it over the pheasant. Set

Pour the cream into the roasting pan juices, scraping up all the good
brown bits. Serve this on this side.

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