Roast Pheasant with Apples from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richar
This recipe is adapted from one of Kay O’Flynn’s, the chef and proprietor of an Irish country hotel called Rathsallagh House. In Ireland, pheasants are hunted in the wild. In American markets,...
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Cooking tools:
- Skillet
- Stove
- Oven
- Roasting pan
- Roasting rack
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Paper towel
- Tongs
- Instant-read thermometer
- Baster
Ingredients
- ¾ cup reduced-sodium canned beef or chicken broth, fat skimmed
- 1 thyme sprig
- ¾ cup dry red wine
- 1½ cups chopped cored unpeeled apple
- 4 juniper berries, crushed or coarsely chopped, if soft
- 2 tablespoons unsalted butter
- 1 cup chopped onion
- Thyme sprigs, for garnish
- 1 pheasant (about 3 to 3½ pounds)
- Salt
- Freshly ground black pepper
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