PHEASANT AND APPLE CASSEROLE

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Pheasant and Apple Casserole image

I found this recipe in a 1984 edition of "American Family Cooking" in response to a request for pheasant recipes. Sounds delicious!

Provided by Lorac

Categories     Pheasant

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 pheasant
1/4 cup butter
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
2 tart apples, peeled,cored and sliced
1 cup apple cider
2 tablespoons wine vinegar

Steps:

  • Preheat oven to 350°F.
  • In a small bowl, combine the flour, salt and pepper.
  • Cut the pheasant into serving pieces and thoroughly coat each piece with the flour mixture.
  • Melt the butter in a large skillet, add the pheasant and brown on both sides.
  • Remove pieces to a 3 quart baking dish or casserole and sprinkle with the salt, pepper and thyme.
  • Stir in the apple slices, mix the cider and vinegar and pour over the pheasant and apples.
  • Cover and bake 1 1/4 hours.

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