Scots Pheasant
photo by teresas
- Ready In:
- 1hr 35mins
- Ingredients:
- 6
- Serves:
-
3
ingredients
directions
- Preheat oven to 350°F.
- Melt half the butter in a skillet.
- Add pheasant and brown on all sides.
- Remove pheasant to a plate.
- Melt remaining butter.
- Add apples and cook until they begin to color.
- Place half the apples in a casserole dish.
- Put pheasant in the casserole breast down.
- Arrange remaining apples around bird.
- Pour in half the cream.
- Cover and bake for 40 minutes.
- Turn bird over and cook for 35 minutes more.
- Remove casserole from oven.
- Increase heat to 450°F
- Pour Drambuie and remaining cream over bird.
- Add salt and pepper to taste.
- Return to oven for 5-10 minutes.
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Reviews
-
We really loved this dish...the only reason for the 4 stars is that the cream cuddled in step 15...I would suggest pouring all the cream in the dish during step 10...I cut the recipe in half using just 3 breast...we normally don't have a full bird...we use the legs and thighs for soup and stews...anyway...this was really yummy...I served it with potato pancakes...the apples went very well with the potatoes...I didn't have Drambuie so I used 1 1/2 tbs of brandy mixed with 1 1/2 tsp of honey with about 1/8 tsp of sage...mixed it together and took a taste...if Drambuie taste like this...I need to locate a bottle of that stuff...thanks for posting the recipe...I'm always on the look out for a good Pheasant recipe...=)