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Pheasant and Apple Casserole

  • 1/2 cup of flour
  • 1/2 teaspoon of salt
  • 1/8 teaspoon pepper
  • 1 pheasant
  • 1/4 cup of butter
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of dried thyme
  • 1/8 teaspoon of pepper
  • 2 tart apples, cored, peeled, and sliced
  • 1 cup apple of cider
  • 2 tablespoons of white wine vinegar

Preheat your oven to 350F

In a small bowl, combine the flour, salt, and pepper. Cut the pheasant into serving-sized pieces and thoroughly coat each piece with the flour mixture. You may want to do this with the pheasant boned. See our how-to on boning game birds.

Melt the butter in a large skillet, add the coated pheasant pieces, and brown them on both sides. Remove the pieces to a three-quart baking dish or casserole, and sprinkle with the salt, pepper, and thyme.

Stir the apple slices in with the meat. Mix the cider and vinegar, and pour the mixture over the pheasant and apples. Cover, and bake at 350F for 75 minutes.

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