Pheasant with Green Apples

• 1 pheasant
• ¼ pound green bacon, diced
• ½ Spanish onion, finely chopped

Sauté diced green bacon and finely-chopped onion and garlic in butter and oil in a fire-proof casserole until golden. Remove bacon and vegetables; reserve. Then brown pheasant on all sides in resulting mixture of fats. Remove pheasant and keep warm.

Peel, core and slice apples thickly and sauté in remaining fat until they start to turn golden. Pour over Cointreau. Remove apples from cas