½ teaspoon salt
¼ teaspoon freshly ground pepper
1 dressed pheasant, cut up, skin on
3 tablespoons margarine or butter
1 cup apple cider or apple juice
1 teaspoon ground cinnamon
2 small red cooking apples, cored and cut into 1/2 –inch wedges
3 to 4 servings

Sprinkle salt and pepper evenly over pheasant pieces.  In 10-inch nonstick skillet, melt margarine over medium-high heat.  Add pheasant pieces.  Cook for 10 to 12 minutes, or until meat is browned, turning occasionally.  Drain and discard fat from skillet.  In small mixing bowl, combine apple cider and cinnamon.  Pour mixture over pheasant pieces.  Bring to a boil.  Reduce heat to low.  Cover.  Simmer for 30 minutes, or until meat is tender and juices run clear.