Pheasant a la Normande (6)

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”.

Pheasant a la Normande (6)
Print Recipe
Pheasant a la Normande (6)
Print Recipe
  1. 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.
  2. 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.
  3. Pour on the cider then cover and leave to cook slowly for about 45 minutes, turning the birds upright after half an hour.
  4. While the birds are cooking fry the remaining slices of apple briskly in the rest of the butter until browned. Set aside until needed.
  5. 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.
  6. 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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