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Dutch Oven Birds

Source of Recipe


From "Morning Fires, Evening Lights"



List of Ingredients



• Three 2- to 2-1/2-pound pheasants or chickens
  
• 1/2 cup all-purpose flour
  
• 1 tsp salt
  
• 1/4 tsp black pepper
  
• 2 to 4 Tbsp each butter and cooking oil
  
• 2 large onions, sliced
  
• 1 tart apple, cored and chopped
  
• 3/4 cup apple cider or juice
  
• 1 Tbsp cider vinegar
  
• 2 or 3 whole allspice
  
• 1 bay leaf
  
• 2 cups chicken broth or water
  
• 3 Tbsp cold water
  
• 1/4 cup heavy cream
  






Instructions



1. Wash and dry pheasants, removing fat as needed. Tie legs down for easier handling. Combine flour, salt and pepper; reserve 3 tablespoons flour mixture. Sprinkle remaining mixture over birds and set aside.
   
   
2. Heat butter and oil in a Dutch oven over medium heat. Brown one bird at a time, turning to cook all sides. Remove and keep warm while cooking other birds.
   
   
3. Add onions and apple to the drippings in the pan; cook slowly until tender, stirring occasionally, about 15 minutes. Add apple juice, vinegar, allspice and bay leaf. Place pheasants in Dutch oven; bring to a boil and cook until juice is almost gone. Add chicken broth; bring to a boil, cover and simmer until done, about 45 minutes.
   
   
4. Remove pheasants and keep warm. Discard bay leaf and allspice.
   
   
5. Mix reserved seasoned flour with cold water; stir into cooking liquid. Add cream and bring to a boil, stirring constantly. Boil until thickened. Serve pheasants with sauce.
   
   Makes 3 to 6 servings.