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Pheasant with Apples and Calvados

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Preparation info
  • serves

    4

    • Difficulty

      Easy

Appears in
Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

Chicken or guinea fowl may also be used.

Ingredients

  • 1 plump young pheasant
  • 15 g butter
  • salt and freshly ground pepper

Method

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

Choose a casserole, preferably oval, just large enough to take the bird. Season the cavity, spread 15 g of butter over the breast and legs of

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