Braised Pheasant Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 5, 2010
I cooked one bird in cast-iron enamel at 300 for 1 hour, but it came out dry. Next time I will try cooking at 250.
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Reviewed: Oct. 27, 2008
This was a great recipe. I did add 50% more apple jack to my recipe and added potatoes and carrots. The gravy was amazing. My family loved it.
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Scottsdale, Arizona, USA

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Reviewed: Dec. 26, 2001
Excellent...very easy and tasty. I baked this in stoneware and the bird was moist as could be! Everyone loved it.
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Home Town: Cokesbury, New Jersey, USA

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