Add the onions and reduce by two-thirds, about 45 minutes or until they begin to turn brown and caramelize. Remove the onions from the pan with a slotted spoon and set aside. P our off any excess oil and deglaze the pan with the apple brandy, scraping together the browned bits in the bottom of the pan. Reduce about 1-2 minutes and add the cider. Bring to a boil, immediately reduce the heat to medium and simmer for 4-5 minutes.
R eturn the pheasant and onions to the pan, stir, covering the pheasant with some sauce and onions.
About 30 minutes before completion, turn pheasant pieces, add the apples, stir and cover. S erve pheasant with a generous amount of apples, onions and sauce ladled over each plate. The 1987 should be at its peak now. Inc. All rights reserved.