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Pheasant With Calvados

Western.Chefs's picture
Ingredients
  Pheasant 2 , trussed
  Butter 125 Gram (1/2 Cup)
  Bacon slices 4 , cut into pieces
  Marjoram 1 Teaspoon
  Tart apples 3 , peeled, cored and sliced reserve a few slices in water, with vinegar added, for garnish
  Lemon 1 (Use Rind And Juice)
  Calvados/Apple brandy 3 Tablespoon
  Chicken stock 250 Milliliter (1 Cup)
  Sour cream 125 Milliliter (1/2 Cup)
  Salt To Taste
  Pepper To Taste
Directions

Preheat the oven to 350°F (180°C).
Rub the pheasant all over with salt and pepper.
Melt half the butter in a Dutch oven and brown the birds on all sides.
Add the bacon and marjoram and cook gently for 5 minutes.
Remove the birds and bacon and set aside.
Melt the remaining butter in the pot and fry the apples until golden.
Add the lemon juice and rind and the bacon.
Place the pheasant on top of the apples, pour in the Calvados and ignite.
When the flames die down, add the stock and bring to a boil.
Cover the pot and bake for 1 hour or until the pheasant are tender.
Stir in ' the sour cream and cook for a further 10 minutes.
Garnish with the apple slices the butter in a large Dutch oven.
Put in the guinea hens and brown them all over.
Lift out the birds and set aside.
Add the onion to the pot and fry until it is soft but not browned.
Add the celery and herbs.
Put the guinea hens on top of the celery and lay the bacon on the birds' breasts.
Pour in the wine and bring to a boil.
Cover the Dutch oven and put it in the oven for 50 to 60 minutes or until the birds are tender.
Remove the Dutch oven from the oven.
Transfer the guinea hens to a warm serving dish and keep hot.
Strain the sauce into a saucepan and set over moderate heat.
Stir in the arrowroot mixture and cook until the sauce has thickened.
Pour the sauce over the guinea hens and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Poultry
Servings: 
4

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