1. Place salt pork slices on breast of pheasant. Tie with string.
2. In heatproof casserole, heat butter. Place pheasant in casserole. Cook until well browned on all sides.
3.Cover and simmer for 15 min.
4. Add apples, sour cream, salt, and pepper. Stir in applejack.
5. Cover and simmer for 30 minutes, or until meat is tender (do not allow it to boil).
6. Throw away string and serve hot in casserole.