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Pheasant Normandy

New.Wife's picture
Ingredients
  Pheasant 1
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Cooking apples 1 1⁄2 Pound, peeled, cored and sliced
  Light cream 1⁄2 Cup (8 tbs)
  Calvados/Hard cider 1 Tablespoon
Directions

GETTING READY
1) Preheat oven to temperature of 350 degrees.
2) Truss the pheasant as it would be done for roasting.

MAKING
3) In a skillet, heat the butter and brown the pheasant properly on all sides.
4) In a deep casserole, put half of the apple slices, pour some butter on top and place the cooked pheasant over it. Arrange the remaining apple slices around the pheasant.
5) Pour the cream and remaining butter on top of the pheasant and sprinkle salt and pepper. Cover the casserole tightly and cook for 1 to 1 ΒΌ hours.

SERVING
6) Place the pheasant on a serving dish after removing the trussing strings. Serve hot with sauce on the side made by adding calvados to the contents of the casserole. Adjust seasoning to taste.

TIP
Good accompaniments to the dish can be broccoli spears and a tossed salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Apple
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
90 Minutes
Ready In: 
100 Minutes
Servings: 
4

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