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OHIO CLASSICS: FAVORITE PHEASANT RECIPES FROM THE BUCKEYE STATE
Pheasant Stew
Kerry Kestner - Vickery, Ohio
Course:Soup
Servings:3-5
Ingredients & Instructions:
½ cup butter
1 pheasant, quartered
3 apples, peeled and sliced
2 teaspoons cinnamon
2 cups apple cider
Melt butter in heavy deep pot. Brown pheasant pieces on both sides. Add remaining ingredients, cover, and simmer 1 ¼ hours until pheasant is tender. Add more cider if necessary.
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