Total Calories: 151
Preheat a 14”, deep Dutch oven and melt butter over medium high heat. Add the birds and brown all sides, adding butter if necessary. Remove birds from Dutch oven and set aside. Add more butter if necessary, and sauté onions, stirring frequently, until they begin to brown. Remove onions from the oven, set aside.
Season the birds with salt and pepper and set back into Dutch oven. Add stock in bottom of oven, cover and roast 25 to 30 minutes at 375°F. Add onions, mushrooms and apples. Cover and roast 25 to 30 minutes more or until you can smell the birds.
Remove the birds from the Dutch oven and set on a carving board. Cover with foil to keep warm. Remove vegetables and apples with a slotted spoon and place them in a bowl, cover to keep warm. Pour wine into the oven and bring to a boil over high heat, deglaze the bottom of the oven to remove the brown bits. Reduce the liquid to about ½ cup. Reduce heat to a simmer, add the cream and stir well to blend. Add the vegetables to the sauce and remove from the heat. Carve the pheasant, place on a serving platter and drizzle with sauce and vegetables
Serves 6 to 8
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