Pheasant with Apples and Cognac

Pheasant with Apples and Cognac
  • 4 servings
  • 0:25 Preparation
  • 1:15 Cooking
  • 1:40 Total Time


Add all
  • 3 lb
    (1 1/2 kg)


  • 3 Tbsp.
    (45 mL)


  • 1/2 cup
    (125 mL)

    peeled, thinly sliced apples

  • 3 Tbsp.
    (45 mL)

    melted butter

  • Salt and pepper to taste

  • 1/2 cup
    (125 mL)


  • 3 Tbsp.
    (45 mL)



Preheat the oven to 375°F/190°C. Clean and attach the pheasant with kitchen twine. Brown the pheasant in the oil.

Place half the apple slices on the bottom of a saucepan. Pour in the melted butter. Season the pheasant and place on the bed of apples.

Scatter the remaining apples around the pheasant. Roast in the oven for 1 hour and 15 minutes or until tender.

Pour the cream and cognac over the pheasant and apples.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007