Normandy Pheasant II

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About


  • 2 pheasants
  • 4-5 Cox’s orange pippins
  • 110 g (4


Wipe the pheasants dry, and season inside and out with salt and pepper. Peel, core and slice half the apples. Heat 30 g (1 oz) of the butter in a frying pan and brown the slices. Place them in the base of a deep casserole just large enough to hold the two pheasants. Wipe out the frying pan, add 60 g (2 oz) of butter and brown the pheasants on all sides. Flame them with the calvados, then set th