Pheasant Normandy

Preparation info

    • Difficulty


Appears in

Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar)

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

  • About

This is a sumptuous way of preparing pheasant. It also makes the birds go quite a long way due to the richness of the sauce and the fact that it arrives fully prepared at table so there is no waste from badly carved carcasses.


  • a brace of young pheasants
  • 4 sweet apples (Cox’s or the like)
  • 115 g/4 oz


Peel and core the apples, slice into rings and fry in 55 g/2 oz of the butter. Add the sugar and cook until golden brown and slightly caramelised. Reserve.

Melt the rest of the butter in a fl