Place the salt pork on the pheasant breast. Secure with kitchen twine. Heat the butter in a Dutch oven or flame proof metal casserole over medium-high heat. Brown the pheasant all over in the butter. Cover and simmer over medium-low heat for 15 minutes. Add the apples, sour cream, salt and pepper to pan. Stir in the Calvados. Heat, but do not allow to boil. Simmer, covered, for 30 minutes or until meat is fork tender. Remove and discard string. Serve hot with long grain and wild rice mixture and a green vegetable. Makes 2 to 4 servings.
2 thin slices salt pork
2 tablespoons butter
6 apples, peeled, cored and sliced
1/2 cup sour cream
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup Calvados or other apple brandy