Roast Pheasant with Apples

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Medium

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

This recipe is adapted from one of Kay O’Flynn’s, the chef and proprietor of an Irish country hotel called Rathsallagh House. In Ireland, pheasants are hunted in the wild. In American markets, most game we buy is farm-raised; it is milder in flavor and more tender than wild game.

Ingredients

  • 1 pheasant (about 3 to 3½ pounds)
  • Salt and Freshly ground black pepper
  • 2

Method

  1. Rinse the pheasant thoroughly and pat dry. Pull off any pin feathers and discard any clumps of fat. Sprinkle the bird inside and out with salt and pepper.
  2. Melt 1 tablespoon of the butter in a large skillet and add the onion and apple. Cook, stirring, over medium-low