Instructions: Place slices of salt pork on breast of pheasant. Tie with string. In heatproof casserole, heat butter. Place pheasant in casserole and cook until well browned on all sides. Cover and simmer for 15 minutes. Add apples, sour cream, salt, and pepper. Stir in applejack. Bring to boiling point but do not allow to boil. Cover and simmer for 30 minutes, or until meat is tender. Discard string. Serve hot in casserole.

Suggested Wine: A light red wine; chilled dry white wine; or a rose wine.

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