IRONWOODINFO
| Features - Food Recipes | | | | Roast Pheasant with Applejack Cream Sauce | | Ingredients | | Stuffing 1/2 cup peeled, cored and diced apple, 4 tablespoons
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ironwoodinfo.com.
Cooking tools:
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Oven
- Paper towel
- Skewer
- Butcher's twine
- Roasting rack
- Baking pan
- Roasting pan
- Pan
- Match
- Basting spoon
- Serving platter
- Gravy boat
- Stove
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Whisk
Ingredients
- 1/2 cup peeled, cored and diced apple
- 4 tablespoons butter cut into '1/2-inch cubes
- 1/4 cup finely chopped onion
- 1 tablespoon parsley
- 2 pheasant livers, coarsely chopped
- Salt
- 1 1/2 cups 1/2-inch-diced day-old bread
- Freshly ground black pepper
- 2 drawn pheasants, approximately 1pound each
- 1/2cup apple jack
- 2 tablespoons soft butter
- 1/2 chicken stock, fresh or canned
- 4 strips bacon, cut in half
- 1/4 cup heavy cream
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