Receta Braised Pheasant With Apples
by Global Cookbook

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Ingredientes

3 x peppercorns - (to 4)
3/4 c. either dry hard cider, beer spiked with a bit of apple brandy, fresh cider, or possibly white wine Flour as needed Water as needed Rendered salt pork, bacon fat, or possibly extra virgin olive oil

Bone a large pheasant, and cut the thigh and breast meat into 2-inch chunks. Save the wings and drumsticks. Marinate the thigh and breast meat for 24 hrs in 1/2 c. marinade in a zip lock bag. Force the air out of the bag, seal, and chill till ready to use.
Make a reduction with the pheasant drumsticks, wings, and a few chunks of onion. Brown everything well with a bit of fat in a very warm skillet. Deglaze the skillet with a bit of wine or possibly cider, scraping the bottom with a spatula. Add in a few peppercorns and a few c. of water, then boil till reduced to 1/2 c.. Strain and set aside.
Peel, core, and coarsely chop 2 medium apples, along with a large onion (Vidalia if possible). Drain the marinated pheasant meat, and save some of the marinade. Dredge the meat in white flour and saute/fry to golden in either rendered salt pork, bacon fat, or possibly extra virgin olive oil.
Remove the meat, and sautee the onions till they are soft and translucent/soft. Add in the apples, then add in about 1/4 c. (or possibly to taste) of the remaining marinade, along with 1/2 c. of either dry hard cider, beer spiked with a bit of apple brandy, fresh cider, or possibly white wine. Add in the demi-glace reduction, along with the browned meat.
Cover and simmer slowly on low flame or possibly in 350 degree oven, till pheasant is tender and the apples are well-cooked. Serve with a good, crusty European style bread and a cheap Montepulciano red wine.