Normandy Pheasant

Preparation info

  • Difficulty

    Easy

Appears in

How to Cook a Wolf

By MFK Fisher

Published 1944

  • About

Method

Brown pheasant in butter. Quarter, peel, mince, and slightly toss in hot butter 6 medium-sized apples and 3 small minced onions. Place pheasant on mixture in terrine, sprinkle with about ½ cup fresh cream, cover, and cook in moderate oven about ½ hour.]