Recipe - Pheasant Flamed With Apples

Salt & freshly ground black
pepper
1 Pheasant
3 tablespoon Butter
4 small Tart apples
4 sl Dense white bread; crusts
removed
4 teaspoon Gooseberry jam
1/3 cup Calvados or applejack
One half cup Creme fraiche or half heavy
cream and half sour cream
left at room temperature
4 to 5 hours

Salt and pepper the pheasant inside and out, then put 1 tablespoon of
the butter in the cavity. Place in a small roasting pan with One half cup
water.

Roast in a preheated 350 F oven one hour.

Meanwhile peel and core the apples, leaving them whole. Saute them in 2
tablespoons butter, turning and basting them until they are just tender;
don't let them become mushy.

Toast the bread and butter it.

When the pheasant is done, put it on a warm platter. Surround it with
the apples placed on the toast. Fill the cavity of each apple with a
teaspoonful of gooseberry jam. Keep warm.

Warm the Calvados or applejack and pour it over the pheasant. Set
aflame.

Pour the cream into the roasting pan juices, scraping up all the good
brown bits. Serve this on this side.

_L. L. Bean Game and Fish Cookbook_, Angus Cameron and Judith Jones, 1983.
Random House. ISBN 0394511913. Typos by Jeff Pruett.

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Sep 10, 98