Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

A truly delicious meal for anyone who loves pheasant. This recipe makes very traditional-tasting, moist cooked bird.

Gallery

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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

684 calories; protein 68.9g; carbohydrates 8g; fat 36.6g; cholesterol 218.6mg; sodium 127.4mg. Full Nutrition
Advertisement

Reviews (3)

Most helpful positive review

Rating: 4 stars
12/21/2003
Excellent...very easy and tasty. I baked this in stoneware and the bird was moist as could be! Everyone loved it. Read More
(35)

Most helpful critical review

Rating: 3 stars
12/06/2010
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. Read More
(3)
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/20/2003
Excellent...very easy and tasty. I baked this in stoneware and the bird was moist as could be! Everyone loved it. Read More
(35)
Rating: 4 stars
10/27/2008
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. Read More
(8)
Rating: 3 stars
12/06/2010
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. Read More
(3)
Advertisement