Recipe by: the California Culinary Academy Preparation Time: 1:20 1.
Preheat oven to 350 degrees F. In a large Dutch oven over medium-high heat,
quickly brown pheasants in oil on all sides. Place apples and onions around
pheasant. Pour applejack on top and let it heat for 1 minute, then ignite.
Shake pan until flames subside.
2. Dust top of pheasant with nutmeg. Place pan in oven and bake until juice
runs clear when tip of knife is inserted in thigh of bird (about 1 hour).
Remove pheasant, cooked apples, and onions to a platter and keep warm in
oven.
3. Transfer pan juices to a saucepan. Heat over medium-high heat until
simmering, then stir in half-and-half. Let mixture cook 5 minutes, stirring
frequently, then season to taste with salt substitute and pepper. Pour over
pheasant and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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