Fresh Apple-Finished Pheasants!

Jeff fed the pheasants a feast of fresh apples and grains for the last two weeks, before the birds were butchered, and so the adage goes.... "you are what you eat!".These pheasants range around 2 pounds each and are $5 a pound.Click here for details!

Here's an apple-stuffed pheasant  I threw together last night for Jeff and I ... it turned out juicy, savory sweet!The pheasant I used was around 1 3/4 pound.  I had some apples around that were a little soft, so I used them in this....

 A kings feast!

• Preheat oven to 350
• On a whole bird remove wings and neck (can use them for broth or gravy). Rub the whole bird with sea salt and pepper.
• Between the skin and the meat, gently rub thyme and sage butter on the meat of the bird between the skin.
• With a little-bit of oil in on medium heat, place the whole bird so that the breast is facing the side of the pan and saute each side of the bird, 'till the skin browns. Stuff bird with a mixture of thickly sliced apples (skins still on), crushed garlic, thyme sprigs and chopped sage, sea salt and pepper.
• Cut apples and peeled onions in half and lay in bottom of a roasting pan. place pheasant on top and cover with foil.
• Bake breast face down on middle rack. 30/pound per minute or until internal temp. is 165 F
• Allow to cool slightly, and with a sharp knife cut down the center of the bird breast clear to the back side. Creating two identical halves with the apple stuffing in the middle.

 I served it with wild rice and mushroom and brussel sprouts!