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| Pheasant and quail are popular entrees at Brush Dale, as are wild turkey and deer. Besides tasty wild game recipes, you'll find scrumptious ways to serve garden vegetables and delicious desserts. Lodge Recipes |
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| 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
salt
pepper
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. |
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