BRAISED PHEASANT WITH APPLES
4 servings
Delicious anytime, but especially evocative of autumn. Please read About Wildfowl and About Pheasant.
Pat dry:
- One 2- to 3-pound young pheasant
Cut into 4 pieces—2 breasts and 2 legs—and sprinkle with:
- Salt and black pepper
Cook in a heavy pot or Dutch ove large enough to hold the pheasant comfortably over medium heat:
- 3 slices bacon, cut crosswise into strips
Stir occasionally until browned and rendered. Use a slotted spoon to transfer the bacon to a small bowl. If needed, add vegetable oil so there is 1 tablespoon of fat in the pot. Lightly brown the pheasant in the fat on both sides, 5 to 7 minutes. Transfer the pheasant to a plate. Add to the pot:
- 2 large shallots, thinly sliced
- 2 Granny Smith apples, peeled, cored, and cut into ½-inch slices
Cook, stirring occasionally, until the shallot is softened, 6 to 8 minutes. Stir the bacon back into the shallots and apples, and return the pheasant legs (reserve the breasts) to the pot, along with:
- 1 ½ cups chicken stock or broth
- ¼ cup brandy, Calvados, or apple cider
- 1 tablespoon cider vinegar
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 1 teaspoon minced fresh sage or ½ teaspoon dried sage
Bring to a simmer, then cover tightly and simmer very gently over low heat for 20 minutes. Add the breasts to the pot and continue to gently simmer until the pheasant breasts release light pink juices when the skin is pierced, 20 to 25 minutes more. Transfer the pheasant to a platter and loosely tent with foil. Place the pot over medium-high heat and bring the pan juices to a simmer. Whisk together in a medium bowl:
- ¼ cup heavy cream
- 2 teaspoons all-purpose flour
Slowly stir the cream mixture into the pan juices. Cook, stirring constantly, until the sauce thickens slightly. Season to taste with:
- Salt and black pepper
Serve the pheasant with the sauce, accompanied by:
- Cooked wild rice or Potato Gnocchi