Pheasant Normandy
6 servings
100 minutes
Normandy pheasant is an elegant dish from French cuisine, originating from the Normandy region known for its apple orchards and aromatic calvados. In this recipe, the tender pheasant meat is infused with the sweetness of caramelized apples, the spice of cinnamon, and the freshness of rosemary, creating a rich palette of flavors. The calvados used for flambéing the bird adds a light fruity aroma, while cider and cream soften the taste, making it incredibly rich and harmonious. This dish is perfect for a festive dinner where one can enjoy the warmth of traditional French gastronomy. It is served with boiled potatoes and fresh green salad to highlight its natural depth and sophistication.
1
Preheat the oven to 175 degrees. Peel the 'Cox' apples, remove the core, and cut into quarters. Fry the pheasants in 100 grams of butter in a cast-iron pot with a lid.
- Apple: 7 pieces
- Butter: 200 g
- Pheasant: 2 pieces
2
Heat the calvados in a separate pot, add the birds, and ignite. Stand with your back to avoid burning your eyebrows.
- Calvados: 2 tablespoons
3
Then remove the birds from the pot and stuff them with lemon halves and rosemary sprigs. Pour the liquid from the pot into a separate container.
- Lemon: 1 piece
- Rosemary: 2 stems
4
Add the remaining butter to the pan and sauté the apples, sprinkling them with cinnamon on top. When they become soft, add the pheasants breast side down. Sprinkle with grated celery, salt, and pepper, pour in hot cider and cream. Cover with a lid and cook for an hour.
- Butter: 200 g
- Apple: 7 pieces
- Ground cinnamon: 0.5 teaspoon
- Pheasant: 2 pieces
- Celery: 1 stem
- Salt: to taste
- Ground black pepper: to taste
- Cider: 400 ml
- Heavy cream 35% fat: 4 tablespoons
5
Serve with boiled potatoes garnished with parsley and green salad.
