Normandy Pheasant - France Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1: Pheasant-whole,
6: Apples-cleaned and diced,
2: Fresh cream,
Directions:
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING
Season to taste
Brown the pheasant in butter. Meanwhile, mince and toss the apples in
butter. Garnish the bottom of a casserole with a layer of the apples.
Set the browned pheasant on top, surround it with the rest of the
apples, sprinkle the pheasant and apples with the cream. Cover the
casserole and cook in a preheated 350 oven for twenty five or thirty
minutes.
Source from luhu.jp
Season to taste
Brown the pheasant in butter. Meanwhile, mince and toss the apples in
butter. Garnish the bottom of a casserole with a layer of the apples.
Set the browned pheasant on top, surround it with the rest of the
apples, sprinkle the pheasant and apples with the cream. Cover the
casserole and cook in a preheated 350 oven for twenty five or thirty
minutes.
Source from luhu.jp