Pheasant with Apples

Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About


  • 1 young pheasant
  • 4 ounces of butter
  • 8 medium sized cooking apples


Heat 3 ounces of the butter in a sauté-pan, and brown the pheasant on all its surfaces. Meanwhile, peel and core the apples and chop them into small pieces. Melt the remaining 1 ounce of butter in the bottom of an earthenware casserole and sauté the chopped apples in it with a pinch of sugar. When they are a little softened, put the pheasant on top of them with the juices from the sauté-pan and