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INGREDIENTS

1/2 c Creme fraiche or half heavy
3 tb Butter
Salt & freshly ground black
4 ts Gooseberry jam
1/3 c Calvados or applejack
1 Pheasant
4 sm Tart apples
4 sl Dense white bread; crusts

Servings

INSTRUCTIONS

Salt and pepper the pheasant inside and out, then put 1 tablespoon of the butter in the cavity. Place in a small roasting pan with 1/2 cup water. Roast in a preheated 350 F oven one hour. Meanwhile peel and core the apples, leaving them whole. Saute them in 2 tablespoons butter, turning and basting them until they are just tender; dont let them become mushy. Toast the bread and butter it. When the pheasant is done, put it on a warm platter. Surround it with the apples placed on the toast. Fill the cavity of each apple with a teaspoonful of gooseberry jam. Keep warm. Warm the Calvados or applejack and pour it over the pheasant. Set aflame. Pour the cream into the roasting pan juices, scraping up all the good brown bits. Serve this on this side. _L. L. Bean Game and Fish Cookbook_, Angus Cameron and Judith Jones, 1983. Random House. ISBN 0-394-51191-3. Typos by Jeff Pruett. Posted to MM-Recipes Digest by "Rfm" on Sep 10, 98

NOTES

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Pheasant Flamed with Apples

1/2 c Creme fraiche or half heavy
3 tb Butter
 Salt & freshly ground black
4 ts Gooseberry jam
1/3 c Calvados or applejack
1 Pheasant
4 sm Tart apples
4 sl Dense white bread; crusts

Salt and pepper the pheasant inside and out, then put 1 tablespoon of  the butter in the cavity.  Place in a small roasting pan with 1/2 cup  water.       Roast in a preheated 350 F oven one hour.       Meanwhile peel and core the apples, leaving them whole.  Saute them in 2  tablespoons butter, turning and basting them until they are just tender;  dont let them become mushy.       Toast the bread and butter it.       When the pheasant is done, put it on a warm platter.  Surround it with  the apples placed on the toast.  Fill the cavity of each apple with a  teaspoonful of gooseberry jam.  Keep warm.       Warm the Calvados or applejack and pour it over the pheasant.  Set  aflame.       Pour the cream into the roasting pan juices, scraping up all the good  brown bits.  Serve this on this side.    _L. L. Bean Game and Fish Cookbook_, Angus Cameron and Judith Jones, 1983.  Random House.  ISBN 0-394-51191-3.  Typos by Jeff Pruett.    Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep 10, 98

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Nutrition

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Serving Size: 1 Serving (421g)
Recipe Makes: 2 Servings

Calories: 877
Calories from Fat: 490 (56%)

Amt Per Serving		% DV

	Total Fat 54.4g	73 %
	Saturated Fat 21.7g	109 %
	Monounsaturated Fat 21.8g
	Polyunsanturated Fat 5.4g
Cholesterol 329.8mg		101 %
Sodium 360.1mg		12 %
Potassium 977.1mg		26 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 91g		130 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 877

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