Pheasant with Apples and Calvados

Name: Pheasant with Apples and Calvados
Yield: serves 4
Ingredients: salt and freshly ground pepper; 250 ml cream; 55 ml Calvados; 15 g butter; 1 plump young pheasant; 2 dessert apples, e.g. Golden Delicious, peeled and diced; sprigs of watercress or chervil

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

Supper
Main course
Gluten-free

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