Pheasant with Green Apples

Season the pheasant inside and out with salt and pepper and trim. Heat the butter and oil in a cast iron or frying pan and fry the bacon with the onions and garlic over medium heat until golden brown. Remove bacon and onions from cooking pot and keep warm.

Add the pheasant to the pot and roast over medium heat, basting continuously with the juices, remove the pheasant from the pot and keep warm. Then roast the apple rings in the same saucepan for 2 minutes until golden brown, then remove from the saucepan.

Add the Cointreau to the roasting stock and add the pheasant repeatedly to the roasting pan, with the apples, onions and bacon. Cover and stew at low temperature for 10 minutes. Then remove the pan from the fire and add the cream. Then steam the pheasant with the lid closed in a heated oven (150 °C) for 1 1/2 hours.

Cut the pheasant into pieces and keep warm. Strain the apples with the sauce and pour hot over the pheasant pieces form.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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