How To Make Pheasant Braised with Leeks, Cider & Apples
Taking it nice and slow? These braised recipes may just be what you’re looking for. Bring out the taste and aroma of the best parts of the meat as you cook them on low fire. Get to do other tasks even while cooking using these braised recipes.
Serves:
Ingredients
- 2 pheasant breasts
- 2 leeks, sliced
- 2 apples, peeled and chopped
- 1 cup cider
- 1 cup chicken broth
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
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Preheat the oven to 350°F (175°C).
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Season the pheasant breasts with salt and pepper.
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In a large oven-safe skillet, melt the butter over medium heat.
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Add the pheasant breasts to the skillet and cook until browned on both sides, about 5 minutes per side.
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Remove the pheasant from the skillet and set aside.
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Add the leeks to the skillet and cook until softened, about 5 minutes.
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Add the apples, cider, and chicken broth to the skillet.
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Bring the mixture to a simmer and then return the pheasant breasts to the skillet.
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Cover the skillet with a lid and transfer it to the preheated oven.
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Braise the pheasant for 1 hour, or until it is cooked through and tender.
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Remove the skillet from the oven and let it rest for 5 minutes.
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Serve the pheasant braised with leeks, cider, and apples.
Nutrition
- Calories : 280kcal
- Total Fat : 8g
- Saturated Fat : 4g
- Cholesterol : 100mg
- Sodium : 400mg
- Total Carbohydrates : 20g
- Dietary Fiber : 3g
- Sugar : 14g
- Protein : 30g
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