Apple Pheasant

1 pheasant

2 eggs

flour (cornmeal or crushed crackers will substitute)



garlic salt

1 tablespoon butter

2 - 3 apples



De-bone pheasant and cut into 1 by 2 inch pieces. Beat eggs, dip meat in egg mixture and roll in flour mixed with spices. Fry pheasant in butter quickly until tender and place in oven at 250 degrees. Slice apples into flat pieces and cook briefly in the same butter as the pheasant. Place apples over pheasant in oven. Make up a white gravy by adding milk or cream and flour to butter reside until thick. Serve pheasant and apples with biscuits, potatoes or rice. Add gravy as desired.

Copyright 1998-2014 Stephen Ricciardelli