Faisan à la Normande

Normandy pheasant

Preparation info
  • Serves


    • Difficulty


    • Ready in

      10 min

Appears in
The Cooking of Normandy

By Jane Grigson

Published 1987

  • About

One of the classic dishes not just of Norman but of French cooking. Remember that the taste in France is for much milder-flavoured game, which tends also to mean tougher game: hence the success with this braising method. It may be heretical to say so, but I think that this recipe tastes even better when cooked with a brace of well-hung British pheasants; the gaminess is balanced by the apple and softened by the cream. Hare, partridge and pigeon, guinea-fowl, rabbit and chicken can all be co