Brush Dale Hunting Preserve and Kennel
Search Our Site:
  • Wild Duck with Sauerkraut
  • Pheasant
  • Gourmet Delight Pheasant
  • Pheasant with Cream and Apples
  • Pheasant Beau Monde
  • Pheasant Crunch
  • Pheasant with Sauerkraut
  • Quail
  • Quail Parisienne
  • Bread
  • Country Cornbread
  • Apple Cardamom Bread
  • Buttermilk Bread
  • Vegetables
  • Onion Pie
  • Spinach with Two Cheeses
  • Orange-Ginger Carrots
  • Corn in Parsley Cream
  • Creamed Hashed Onions
  • Desserts
  • Praline Pecan Cheesecake
  • Bananas Foster
  • Old Fashioned Jam Cake
  • Pheasant with Cream and Apples
    Butter for frying
    1 skinless pheasant or 1 large pheasant breast
    6 large eating apples, peeled, cored, and sliced
    ground cinnamon
    1 cup light cream
    2 TB brandy

    Preheat oven to 350o. Heat a little butter in a pan and quickly brown the pheasant on all sides. Add more butter to the pan if necessary and fry the apple slices on both sides. Put half the apple slices in the bottom of a deep ovenproof dish. Dust lightly with cinnamon and put the pheasant on top, breast side down. Pour over half the cream, season lightly with salt and pepper and cover tightly. Cook in oven until pheasant is tender; 50-60 minutes. Remove pheasant to serving dish, carve, and keep warm. Stir brandy, remaining cream, and reserved apple slices into cooking juices and heat through. Pour over the pheasant.

    Driving Directions Weather Report About Us Photo Album Aerial Map