Pheasant with Green Apples from The Robert Carrier Cookbook by Robert Carrier
Sauté diced unsmoked bacon and finely chopped onion and garlic in butter and com oil in a fireproof casserole until golden. Remove bacon and vegetables; reserve. Then brown pheasant on all sides...
Ingredients
- 2 tablespoons corn oil
- 4 tablespoons cointreau
- 1 pheasant
- 4 small cooking apples
- ½ Spanish onion, finely chopped
- ¼ pound unsmoked bacon, diced
- 1 clove garlic, finely chopped
- 2 tablespoons butter
- salt and freshly ground black pepper
- ½ pint cream
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