• 4 pheasant breasts
  • 3 Granny Smith Apples
  • 1 very big onion
  • Olive Oil
  • 1 cup white wine
  • 1/2 cup cogna


We only use pheasant breasts because the legs have too many bones. Not worth your while..Use a big cast iron pan, i.e Creuset.

Sautee the breasts in olive oil. Remove from the pan. Cut and core the apples in small wedges, cut the onion in slices.Line the pan with the apples and onion, add pheasant and wine.. Cook covered for about 1 1/2 hour on top of stove.

At this stage flambee the breasts with cognac.
Remove breasts from pan, Puree the bottom of pan, i.e. apples, onions etc. This becomes your sauce. And what a sauce it is!!!!It's wonderful
Bon Appetit!!!

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Submitted 6/13/05.
Source: Louise
Submitted By: B
Pheasant in Cognac