Pheasant with Apples and Calvados

Name: Pheasant with Apples and Calvados
Yield: Serves 4
Cuisine: Ireland
Ingredients: sprigs of watercress or chervil; 56 ml/2–2½ fl ozs/¼ cup Calvados; 2 dessert apples, e.g. Golden Delicious; salt and freshly-ground pepper; 30 g/1 oz/¼ stick butter; 240 ml/8 fl ozs/1 cup cream; 15 g/½ oz/1 level tablesp. butter; 1 plump young pheasant

Preparation info

Serves
4

Difficulty
Medium

Appears in

Simply Delicious

By Darina Allen

Published 1989

About

Chicken or guinea fowl may also be used.

Ingredients

1 plump young pheasant
15 g/½ oz/1 level tablesp.

Europe
Ireland
Main course
Gluten-free

Method

Preheat the oven to 180°C/350°F/regulo 4.

Choose a casserole, preferably oval, just large enough to take the bird. Season the cavity, spread 15 g/