Pheasant with Apples and Calvados

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

Chicken or guinea fowl may also be used.


  • 1 plump young pheasant
  • 15 g butter
  • salt and freshly ground pepper
  • 55 ml Calvados
  • 250 ml cream
  • 2 dessert apples, e.g. Golden Delicious, peeled and diced


  • sprigs of watercress or chervil


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