Pheasant Normandy

Course : French
Serves: 3
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1 medium pheasant -- cleaned and trussed
2 slices salt pork -- (thin slices)
2 tablespoons butter
6 medium apples -- peeled and sliced
1/2 cup sour cream
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 cup applejack

Preparation / Directions:

Place slices of salt pork on breast of pheasant. Tie with string. In heatproof casserole, heat butter. Place pheasant in casserole and cook until well browned on all sides. Cover and simmer for 15 minutes. Add apples, sour cream, salt, and pepper. Stir in applejack. Bring to boiling point but do not allow to boil. Cover and simmer for 30 minutes, or until meat is tender. Discard string. Serve hot in casserole. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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