Name: Pheasant Flamed with Apples
Ingredients: Salt & freshly ground black pepper; 1 Pheasant; 3 tb Butter; 4 sm Tart apples; 4 sl Dense white bread; crusts removed; 4 ts Gooseberry jam; 1/3 c Calvados or applejack; 1/2 c Creme fraiche or half heavy cream and half sour cream left at room temperature 4 to 5 hours

Here in His holy House of Prayer we may come on our day of rest, and be safe, if we will, from any thoughts but those of the world to come. Here we gather together for no earthly business, but for a purpose of one sort only; and that purpose is the same for which saints and angels are met together in that innumerable company before the throne of God. If there is a place on earth which, however faintly and dimly, shadows out the courts of God on high, surely it is where His people are met together, in all their weakness and ignorance and sin, in their poor and low estate, yet with humble and faithful hearts, in His House of Prayer (Richard Church).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Pheasant, Game, Poultry, Apple, Roasted	2	Servings

INGREDIENTS

		Salt & freshly ground black pepper
1		Pheasant
3	tb	Butter
4	sm	Tart apples
4	sl	Dense white bread; crusts removed
4	ts	Gooseberry jam
1/3	c	Calvados or applejack
1/2	c	Creme fraiche or half heavy cream and half sour cream left at room temperature 4 to 5 hours

INSTRUCTIONS

Salt and pepper the pheasant inside and out, then put 1 tablespoon of
the butter in the cavity.  Place in a small roasting pan with 1/2 cup
water.
Roast in a preheated 350 F oven one hour.
Meanwhile peel and core the apples, leaving them whole.  Saute them in 2
tablespoons butter, turning and basting them until they are just tender;
don't let them become mushy.
Toast the bread and butter it.
When the pheasant is done, put it on a warm platter.  Surround it with
the apples placed on the toast.  Fill the cavity of each apple with a
teaspoonful of gooseberry jam.  Keep warm.
Warm the Calvados or applejack and pour it over the pheasant.  Set
aflame.
Pour the cream into the roasting pan juices, scraping up all the good
brown bits.  Serve this on this side.
_L. L. Bean Game and Fish Cookbook_, Angus Cameron and Judith Jones, 1983.
Random House.  ISBN 0-394-51191-3.  Typos by Jeff Pruett.
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep 10, 98

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