Normandy Pheasant

Main Dishes | French cuisine

⏳ Time

1 hour 40 minutes

🥕 Ingredients

🍽️ Servings

Description

Normandy Pheasant

Ingredients

Pheasant - 2 pieces
Apple - 7 pieces
Calvados - 2 tablespoons
Lemon - 1 piece
Celery salt - 1 stalk
Cider - 13 fl oz
Butter - 7.1 oz
10% cream - 4 tablespoons
Rosemary - 2 sprigs
Ground Cinnamon - ½ teaspoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 347°F. Peel the 'Cox' apples, remove the core, and cut them into quarters. Sear the pheasants in 100 grams of butter in a covered cast-iron pot.

Step 2

Warm the Calvados in a separate pot, add the birds, and ignite. Stand with your back to the flame to avoid singeing your eyebrows.

Step 3

Then remove the birds from the pot and stuff them with lemon halves and sprigs of rosemary. Drain the liquid from the pot into a separate container.

Step 4

Add the remaining butter to the skillet and sauté the apples, sprinkling them with cinnamon. When they become soft, add the pheasants, breast side down. Sprinkle with grated celery, salt, and pepper, then pour in the hot cider and cream. Cover and cook for one hour.