icon Pheasant Flambéed With Cognac


  • 4 pheasant breasts, the legs have too many bones - not worth it
  • 3 Granny Smith apples, peeled, cored and cut into small wedges
  • 1 very big onion, sliced
  • Olive oil
  • 1 cup white wine
  • 1/2 cup Cognac


  1. Use a big cast iron pan, sauté the breasts in olive oil. Remove from the pan.
  2. Line the pan with the apples and onion, add pheasant and wine. Cook covered for about 1 1/2 hour on top of stove.
  3. Flambée the breasts with cognac. Remove breasts from pan and keep warm. Puree the bottom of pan, i.e. apples, onions etc. and make a sauce. And what a sauce it is! Filter through a sieve, pour into a saucepan, adjust seasonings and simmer briefly.
  4. Slice breasts diagonally, arrange on a serving platter and serve. Serve sauce separately.

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Last updated: October 12, 2010