Pheasant with Apples and Onions

• 1 old pheasant
• 1 lb cooking apples
• 8 oz onions<

Wipe pheasant thoroughly inside and out. Cut apples in quarters after peeling, and put into casserole. Slice onions and cook in butter until soft and transparent. Put pheasant on top of apples and cover with onions. Pour in cider, and put in herbs and crushed garlic clove. Season with salt and pepper. Cover tightly and cook in the oven at 325°F, 170°C, gas mark 3 for two and a half hours