Braised Pheasant in Cider with Walnuts

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About


  • 2 pheasants, quartered
  • 50 g (2 oz) clarified butter


Season the pheasant pieces and brown in a frying pan. Remove to a flame-proof casserole. Add the apple slices and walnuts to the frying pan and slightly colour them before adding them to the casserole. Place the casserole on the heat, sift the flour over the ingredients and stir to distribute. Cook for a few minutes before adding the calvados. Boil the calvados until it has evaporated, add the