Pheasant and Apple Casserole

Lorac's Note:

I found this recipe in a 1984 edition of "American Family Cooking" in response to a request for pheasant recipes. Sounds delicious!

• Total Time: 1 hrs 40 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 4

• ½ cup flour
• ½ teaspoon salt
• 1⁄8; teaspoon pepper
• 1 pheasant
• ¼ cup butter
• ½ teaspoon salt
• ½ teaspoon dried thyme
• 1⁄8; teaspoon pepper
• 2 tart apples , peeled,cored and sliced
• 1 cup apple cider
• 2 tablespoons wine vinegar

Directions:

1. Preheat oven to 350°F.
2. In a small bowl, combine the flour, salt and pepper.
3. Cut the pheasant into serving pieces and thoroughly coat each piece with the flour mixture.
4. Melt the butter in a large skillet, add the pheasant and brown on both sides.
5. Remove pieces to a 3 quart baking dish or casserole and sprinkle with the salt, pepper and thyme.
6. Stir in the apple slices, mix the cider and vinegar and pour over the pheasant and apples.
7. Cover and bake 1 1/4 hours.

Reviews

[Chef #1355688]

Stunningly good. I exchanged 1/3 cup of dry white wine for 1/3 of a cup of the apple cider and threw in 2 tblsp of maple syrup.

[JJ Righteous]

Very good! The apples create a wonderful "sauce" and the vinegar almost makes it seem like there is sauerkraut in the dish. I used white wine vinegar and served it over spaetzles. The spaetzles worked well. BTW, pheasant has a similar taste and texture to pork and I have found that it works well in most pork dishes.

[TeresaS]

OK! Here is another Pheasant recipe that DH and I think is outstanding! We must just love Pheasant. This is easy to prepare and the end result is well worth it. The apples turn into a sauce, but still has a bite to it. The Pheasant becomes nice and tender, the apple mixture creates a nice compliment to the over all dish. Thanks Lorac for posting.