PHEASANT AND APPLE CASSEROLE

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

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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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