Braised Pheasant with Apples
Author: Kitchens
  • 1 large pheasant
  • your favorite marinade; as needed
  • 1 large onion (preferrably Vidalia)
  • 3 peppercorns (to 4)
  • 3/4 Cup either dry hard cider, beer spiked
  • a bit of apple Brandy, fresh cider,
  • white wine
  • flour; as needed
  • water; as needed
  • rendered salt pork, bacon fat, or olive oil
  1. Bone a large pheasant, and cut the thigh and breast meat into 2-inch chunks. Save the wings and drumsticks. Marinate the thigh and breast meat for 24 hours in 1/2 cup marinade in a zip lock bag. Force the air out of the bag, seal, and refrigerate until re
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