- 4 servings
- 0:25 Preparation
- 1:15 Cooking
- 1:40 Total Time
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.
Wine and meal pairing
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.
© Société des alcools du Québec, 2007
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