Braised Pheasant

3
SARA BLACK 0

"A truly delicious meal for anyone who loves pheasant. This recipe makes very traditional-tasting, moist cooked bird."
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Ingredients

1 h 20 m servings 684 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 684 kcal
  • 34%
  • Fat:
  • 36.6 g
  • 56%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 68.9 g
  • 138%
  • Cholesterol:
  • 219 mg
  • 73%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). In a large Dutch oven, over medium heat, brown the pheasants in the safflower oil on all sides. Tuck the sliced apples and onions in around the pheasants. Pour the apple jack over all and light it on fire. Shake pan until flames subside. Dust the tops of the pheasants with nutmeg.
  2. Bake covered for about 1 hour, or until the juices run clear when a knife is inserted into the thigh. Remove the Pheasants, apples and onions to a platter and keep warm in the oven.
  3. Transfer juices to a saucepan and bring to a simmer over medium heat. Stir in the half-and-half and let simmer for 5 minutes, stirring frequently. Season to taste with salt-free seasoning blend and ground black pepper. Pour over the pheasants and serve.

Reviews

3

Excellent...very easy and tasty. I baked this in stoneware and the bird was moist as could be! Everyone loved it.

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.

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.