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.
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
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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