Serves: 4
Total Calories: 382

2 pheasant (2 1/2 to 3 lbs each)
1/4 cup olive oil
2 shallots minced
8 large Granny Smith apples peeled, cored, and cut into 8 inch pieces
2 tablespoons honey
salt and pepper
1/2 cup coconut milk
1/4 cup unsweetened shredded coconut
watercress

Truss the pheasants with kitchen twine so they retain their shape. Heat olive oil in large skillet over medium-high heat. Brown pheasants on all sides. You may have to do them one at a time. Preheat oven to 350 degrees. Remove pheasants from skillet once browned and reduce heat to low. Add shallots and cook, stirring, about one minute. Add apples and honey. Stir well. Bring heat back up to medium and cook about 15 minutes until apples soften up, stirring frequently. Add bay leaves, salt and pepper to taste, and transfer to a large roasting pan (the kind that has a lid). Place pheasants on top of apples. Sprinkle with a little more salt and pepper. Cover and cook 45 minutes. Remove lid and cook about 30 more minutes. Remove from oven. Transfer pheasants. Add coconut milk to apples. In a hot skillet, toast coconut about 1 minute, shaking the pan, until lightly golden. Serve pheasant carved like chicken over a bed of apples, sprinkled with the toasted coconut, and garnished with a couple of sprigs of watercress. Eat with Coconut Rice and a light salad.

Nutritional Facts:

Serves: 4
Total Calories: 382
Calories from Fat: 193

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