Heat oil in large skillet. Cook leek for 2 minutes, then add apples and

sugar. Sauté 12 minutes or until browned. Remove and set aside. Combine

cheese, flour, salt and pepper in a shallow dish. Dredge pheasant in

cheese mixture. Heat butter in pan. Add pheasant and sauté 4 minutes

per side, or until done. Remove pheasant and keep warm. Add juice and

broth to pan scraping brown bits. Bring to a boil, reduce to 1 ½ cups

(about 7 minutes). Add cream and reduce heat, cook 5 minutes. Stir in

apple mixture and rosemary. Spoon rice on plates, top with pheasant and

sauce.