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Braised Pheasant


"A truly delicious meal for anyone who loves pheasant. This recipe makes very traditional-tasting, moist cooked bird."
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1 h 20 m servings 684 cals
Original recipe yields 8 servings

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  1. Preheat oven to 350 degrees F (175 degrees C). In a large Dutch oven, over medium heat, brown the pheasants in the safflower oil on all sides. Tuck the sliced apples and onions in around the pheasants. Pour the apple jack over all and light it on fire. Shake pan until flames subside. Dust the tops of the pheasants with nutmeg.
  2. Bake covered for about 1 hour, or until the juices run clear when a knife is inserted into the thigh. Remove the Pheasants, apples and onions to a platter and keep warm in the oven.
  3. Transfer juices to a saucepan and bring to a simmer over medium heat. Stir in the half-and-half and let simmer for 5 minutes, stirring frequently. Season to taste with salt-free seasoning blend and ground black pepper. Pour over the pheasants and serve.

Nutrition Facts

Per Serving: 684 calories; 36.6 g fat; 8 g carbohydrates; 68.9 g protein; 219 mg cholesterol; 127 mg sodium. Full nutrition

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Read all reviews 3
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Excellent...very easy and tasty. I baked this in stoneware and the bird was moist as could be! Everyone loved it.

This was a great recipe. I did add 50% more apple jack to my recipe and added potatoes and carrots. The gravy was amazing. My family loved it.

I cooked one bird in cast-iron enamel at 300 for 1 hour, but it came out dry. Next time I will try cooking at 250.