The delicate white meat becomes tenderized when braised in the apple essence and caramelized sweet onions. Try it with other game birds such as turkey or guinea hen or with any old bird that you suspect may be tough.
S erve with garlic-mashed potatoes and lots of bread.
P reheat oven to 350 degrees F. C ombine flour with salt and pepper in a large brown paper bag. Shake to mix and add the pheasant pieces, 3-4 at a time. Remove the pheasant, shake off excess flour and set aside. Brown for 6-8 minutes on both sides in small batches to avoid crowding. Remove from the pan with a slotted spoon and set aside to drain on paper towels.