by Dana Benner
3 to 4
SERVINGS
Ingredients
- 3 to 4 pheasant breasts, bone in
- 3 slices bacon per pheasant breast
- 3 to 4 apples, sliced, with skin on
- 1/4 cup water or broth
Directions
- Preheat oven to 350 F.
- Place pheasant breasts on a 9-inch-by-12-inch ovenproof glass dish. Cover the pheasant with slices of bacon. Scatter apple slices around the pheasant. Add water or broth.
- Cover the dish with aluminum foil and place in the oven. Cook for 20 to 40 minutes. Check and add water as needed.
- Uncover and cook another 5 minutes to allow the pheasant to brown. If the pheasant is done, the meat will pull away from the bone. If it doesn’t, cook for a little longer.
- Serve over rice and enjoy. Feel free to substitute any game bird or even chicken.
More Fall Favorite Recipes
Fall Recipes Using Bourbon and Apples
Originally published as “Fall Favorites: Bacon and Apple Pheasant” in the November/December 2024 issue of GRIT magazine and regularly vetted for accuracy.
Dana Benner has been writing about all aspects of the outdoors and sustainability for 35 years, with his work appearing in regional and national publications.