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Medallions of Fowl With Mapled Apple

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“I acquired this recipe from a long time friend Mike Leahy from Canada. He suggests you use cooking apples (such as Mackintosh) for this recipe.”
1 per person

Ingredients Nutrition

  • 6 ounces fowl (per person-grouse, chicken)
  • 12 apple (per person)
  • 14 ounce maple syrup (per person)
  • 2 tablespoons oil
  • 12 teaspoon sage
  • 12 teaspoon garlic salt
  • pepper (to taste)


  1. Cut the fowl up into medallions or strips 1/4 inch thick. Peel and slice apples 1/8 inch thick.
  2. The fowl and apples must be cooked separately but simultaneously.
  3. Simmer oil and spices in frying pan.
  4. Simmer apples in syrup in covered saucepan.
  5. Add fowl to frying pan at medium heat.
  6. When fowl is ready to turn, add apples and syrup. The apples should be almost done by then.
  7. Cover and simmer until fowl is done. About 2 minutes.
  8. Serve with boiled or mashed potatoes and any green veggie. Refried mashed potatoes are good too.
  9. White wine goes well with this dish.
  10. Note: The syrup can be cut down to 1/2 ounce per serving by adding a wee bit of water. The apples also add juice as they cook.
  11. Bon Appetit.

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