Braised Pheasant With Apples

Bone a large pheasant, and cut the thigh and breast meat into 2-inch chunks. Save the wings and drumsticks. Marinate the thigh and breast meat for 24 hours in 1/2 cup marinade in a zip lock bag. Force the air out of the bag, seal, and refrigerate until ready to use.

Make a reduction with the pheasant drumsticks, wings, and a few chunks of onion. Brown everything well with a bit of fat in a very hot skillet. Deglaze the skillet with a bit of wine or cider, scraping the bottom with a spatula. Add a few peppercorns and a few cups of water, then boil until reduced to 1/2 cup. Strain and set aside.

Peel, core, and coarsely chop 2 medium apples, along with a large onion (Vidalia if possible). Drain the marinated pheasant meat, and save some of the marinade. Dredge the meat in white flour and saute to golden brown in either rendered salt pork, bacon fat, or olive oil.

Remove the meat, and sautee the onions until they are soft and translucent. Add the apples, then add about 1/4 cup (or to taste) of the remaining marinade, along with 1/2 cup of either dry hard cider, beer spiked with a bit of apple brandy, fresh cider, or white wine. Add the demi-glace reduction, along with the browned meat.

Cover and simmer slowly on low flame or in 350 degree oven, until pheasant is tender and the apples are well-cooked. Serve with a good, crusty European style bread and a cheap Montepulciano red wine.

This recipe yields ?? servings.