Normandy Pheasant
Main Dishes • French
Description
Normandy Pheasant
Ingredients
- Pheasant 2 pieces
- Apple 7 pieces
- Calvados 2 tablespoons
- Lemon 1 piece
- Celery salt 1 stalk
- Cider 15 fl oz
- Butter 5 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 345°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.
Step 5
Serve with boiled potatoes garnished with parsley and a green salad.
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