Yield:
Serves 4Ingredients
2 pheasants, cleaned, 2-1/2 to 3 pounds each
4 tablespoons butter
2 cups tart apples, peeled and chopped
1/2 cup, plus 1 tablespoon applejack
2 cups heavy cream
1/4 cup lemon juice
salt and freshly ground white pepper
1 tablespoon cornstarch
Instructions
Truss the pheasants and brown them lightly in the butter in a heavy skillet. Remove them and keep warm while you saut
