Braised Pheasant With Apples Recipe

• 1 lrg pheasant Your favorite marinade as needed
• 1 lrg onion (preferrably Vidalia)
• 3 x peppercorns - (to 4)
• 3/4 c. either dry hard cider, beer spiked with a bit of apple brandy, fresh cider, or possibly white wine Flour as needed Water as needed Rendered salt pork, bacon fat, or possibly extra virgin olive oil

1. Bone a large pheasant, and cut the thigh and breast meat into 2-inch chunks.
2. Save the wings and drumsticks.
3. Marinate the thigh and breast meat for 24 hrs in 1/2 c. marinade in a zip lock bag.
4. Force the air out of the bag, seal, and chill till ready to use.
5. Make a reduction with the pheasant drumsticks, wings, and a few chunks of onion.
6. Brown everything well with a bit of fat in a very warm skillet.
7. Deglaze the skillet with a bit of wine or possibly cider, scraping the bottom with a spatula.
8. Add in a few peppercorns and a few c. of water, then boil till reduced to 1/2 c.. Strain and set aside.
9. Peel, core, and coarsely chop 2 medium apples, along with a large onion (Vidalia if possible).
10. Drain the marinated pheasant meat, and save some of the marinade.
11. Dredge the meat in white flour and saute/fry to golden in either rendered salt pork, bacon fat, or possibly extra virgin olive oil.
12. Remove the meat, and sautee the onions till they are soft and translucent/soft.
13. Add in the apples, then add in about 1/4 c. (or possibly to taste) of the remaining marinade, along with 1/2 c. of either dry hard cider, beer spiked with a bit of apple brandy, fresh cider, or possibly white wine.
14. Add in the demi-glace reduction, along with the browned meat.
15. Cover and simmer slowly on low flame or possibly in 350 degree oven, till pheasant is tender and the apples are well-cooked.
16. Serve with a good, crusty European style bread and a cheap Montepulciano red wine.

favorite marinade, onion, peppercorns , either dry hard cider

Taken from cookeatshare.com/recipes/braised-pheasant-with-apples-90665 (may not work)