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LOCATION: Recipes >> Poultry >> Pheasant 09

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Normandy Pheasant

1 large oven ready Pheasant
1/2 cup butter
salt and Freshly ground black pepper
2 lbs good dessert apples, peeled, cored and sliced
1 cup heavy cream
1/4 cup Calvados (or apple-jack as a substitute)

Preheat the oven to 350 degrees. Melt half the butter in a large
frying pan. Add the pheasant, season with salt and pepper, and
brown it all over. Melt the remaining butter in another frying pan.
Add the apple slices and cook them until golden brown. Put a layer
of apple slices in a deep casserole dish in which the pheasant will
fit securely. Place the bird on top of the apple slices, breast
down, and pack it around with the rest of the apple. Pour in
one-third of the cream.

Roast, cover for 1 hour or until the pheasant is cooked, turning
the bird over after 30 minutes. Remove the casserole from the oven
and increase the heat to 450 degrees. Pour in the remaining cream
and then the Calvados (or apple-jack) over the pheasant. Adjust
the seasoning, cover the casserole and return it to the oven for
5 minutes. Serve from the casserole. Serves 2-3


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