Pheasant with Green Apples

Preparation info
  • Serves

    2 to 4

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


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


Sauté diced unsmoked bacon and finely chopped onion and garlic in butter and com oil in a fireproof casserole until golden. Remove bacon and vegetables; reserve. Then brown pheasant on all sides in resulting 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 cassero