Scots Pheasant

• 1 pheasant, oven-ready
• 1/2 cup butter, divided
• 2 lbs apples, Cox's preferred, peeled, cored, and sliced (6 cups)
• 2/3 cup single cream, divided (coffee cream)
• 1/4 cup drambuie
• salt and pepper (optional)

1. Preheat oven to 350u0b0F.
2. Melt half the butter in a skillet.
3. Add pheasant and brown on all sides.
4. Remove pheasant to a plate.
5. Melt remaining butter.
6. Add apples and cook until they begin to color.
7. Place half the apples in a casserole dish.
8. Put pheasant in the casserole breast down.
9. Arrange remaining apples around bird.
10. Pour in half the cream.
11. Cover and bake for 40 minutes.
12. Turn bird over and cook for 35 minutes more.
13. Remove casserole from oven.
14. Increase heat to 450u0b0F
15. Pour Drambuie and remaining cream over bird.
16. Add salt and pepper to taste.
17. Return to oven for 5-10 minutes.

ready, butter, apples, single cream, drambuie, salt

Taken from www.food.com/recipe/scots-pheasant-423231 (may not work)