2 pheasants, cut into pieces
salt and pepper (to taste)
1/2 cup butter
4 slices of bacon, cut into pieces
1 teaspoon marjoram
3 tart apples, peeled and sliced
1 lemon rind
3 tablespoons apple brandy or Calvados
1 cup chicken stock
1 cup sour cream
1 large onion, sliced
-Preheat oven to 350
-Rub pheasant pieces with salt and pepper
-Melt 1/4 cup of butter in large skillet and brown bird pieces on all sides
-Add bacon and marjoram to pan and cook for 5 more minutes on medium low heat
-Remove birds and bacon from pan and set aside
-Melt the remaining butter in skillet and fry the apple slices and onions until golden brown.
-Add lemon juice (1 lemon worth), lemon rind and bacon to pan
-Place pheasant pieces on top
-Pour in apple brandy (or Calavdos) and ignite.
-Add stock when flames die.
-Bring to a boil then cover and bake for 1.5 hours (90 minutes)
-Stir in sour cream and cook for another 10 minutes, uncovered.
-Garnish with apple slices before serving.