Pheasant with Apples and Calvados

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious: Book 1

Simply Delicious

By Darina Allen

Published 1989

  • About

Chicken or guinea fowl may also be used.


  • 1 plump young pheasant
  • 15 g/½ oz/1 level tablesp. butter
  • 56 ml/2–2½ fl ozs/¼ cup Calvados
  • 240 ml/8 fl ozs/1 cup cream
  • salt and freshly-ground pepper
  • 30 g/1 oz/¼ stick butter
  • 2 dessert apples, e.g. Golden Delicious


  • sprigs of watercress or chervil


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/½ oz of butter over the breast and legs of the pheasant and place breast-side down into the casserole. Allow it to brown on a gentle heat, turn over and sprinkle with salt and freshly-ground pepper. Cover with a tight-fitting lid and cook in a moderate oven for 40–45 minutes. Check to see that the pheasant is cooked (there should be no trace of pink between the leg and the breast). Transfer the pheasant to a serving dish and keep warm.

Carefully strain and de-grease the juices in the casserole. Bring to the boil, add the Calvados and ignite with a match. Shake the pan and when the flames have subsided, add the cream. Reduce until the sauce thickens, stirring occasionally; taste for seasoning. Meanwhile, carve the pheasant and arrange on a hot serving dish. Mask with the sauce.

Fry the peeled and diced apple in butter until golden. Put the apple in the centre and garnish the dish with watercress or chervil.