tag:blogger.com,1999:blog-30449131.post2403759345869882598..comments2023-08-23T04:26:28.947-07:00Comments on domiciliate: Pheasants!Addiehttp://www.blogger.com/profile/17153216335301807876noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-30449131.post-42395496172900832962008-02-27T10:30:00.000-08:002008-02-27T10:30:00.000-08:00Pheasant With Apples~ 2 - 2 to 3 lb. pheasants, ha...Pheasant With Apples<BR/><BR/>~ 2 - 2 to 3 lb. pheasants, halved or quartered<BR/>~ 1/4 cup all-purpose flour<BR/>~ 1/4 tsp salt<BR/>~ 1/4 tsp pepper<BR/>~ 1/4 cup butter or margarine<BR/>~ 3/4 cup dry white wine<BR/>~ 3/4 cup light cream<BR/>~ 3 egg yolks, beaten<BR/>~ 3 tbsp butter or margarine<BR/>~ 2 medium apples, cored and cut into wedges<BR/>~ 1 tsp sugar<BR/><BR/>Combine flour, salt and pepper in a plastic bag. Add pheasant pieces one at a time; shake to coat.<BR/><BR/>In a skillet, heat 1/4 cup butter. Brown pheasant pieces on all sides.<BR/><BR/>Add the wine. Cover and simmer 45-55 minutes or until tender.<BR/><BR/>Remove to a platter and keep warm.<BR/><BR/>Sauce<BR/><BR/>Combine the cream and egg yolks.<BR/><BR/>Slowly stir into pan drippings and cook over medium heat until just thickened stirring constantly. Do Not Boil.<BR/><BR/>Sautéed Apples<BR/><BR/>In a skillet, melt 3 tbsp butter. Add the apple wedges.<BR/><BR/>Sprinkle with sugar. Cook, turning often, about 5 minutes or until lightly browned.<BR/><BR/><BR/>Pass the sauce with the pheasant. Sprinkle with paprika if desired.<BR/><BR/>Serve with the apples.<BR/><BR/>Enjoy!Anonymousnoreply@blogger.com