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Normandy Pheasant

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Ingredients
  Pheasant 1 , jointed (Whole)
  Butter 50 Gram
  Cooking apples 2 Large, peeled and sliced
  Lemon juice 1⁄2
  Freshly ground black pepper To Taste
  Double cream 150 Milliliter
  Butter 25 Gram
  Apple 1
  Salt To Taste
Directions

Cut the pheasant into four portions.
Melt the butter in a pan and brown the pheasant evenly.
Transfer to the Slo cooker.
Saute the apple in the remaining butter and then spoon around the pheasant.
Add the lemon juice, salt and pepper.
Cook for the recommended time.
Add the cream and stir.
Garnish with slices of unpeeled apple, sauteed in butter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Slow Cooked
Interest: 
Everyday

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