A favourite recipe from Normandy where cream, apples, cider and brandy abound and which i like to serve with some mashed potatoes and green vegetables. . You could also use free range chicken or guinea fowl. It is in Sophie Grigson’s ” Meat Course”.
Ingredients
- 75 g butter
- 2 plump pheasant
- 85 ml Calvados, apple Brandy or Brandy
- 5 eating apples peeled, cored and each cut into eight slices
- 150 ml medium cider
- 150 ml creme fraiche or double cream
- a squeeze lemon juice roughly chopped ( optional)
- sea salt and black pepper
Servings:
Instructions
- Melt 50g of the butter in a flameproof casserole large enough to take the two pheasants whole. Brown the birds briefly but thoroughly in the butter, then reduce the heat.
- Pour in the Calvados and set alight at arms length with a match. When the flames have died down nestle both birds breast side down in the casserole. Add 16 of the apple slices and season with salt and pepper.
- Pour on the cider then cover and leave to cook slowly for about 45 minutes, turning the birds upright after half an hour.
- While the birds are cooking fry the remaining slices of apple briskly in the rest of the butter until browned. Set aside until needed.
- When the pheasant are cooked through transfer to a serving dish. Tuck the fried apple slices around them and keep warm. Set the casserole over the hob and add the cream . Bring to the boil and let it reduce to a good consistency.
- Rub the sauce through a sieve, pushing through some of the pulp from the apples. Check seasoning and add a dash or two of lemon juice to heighten the flavours. Serve the sauce with the pheasant.
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