📝 About This Recipe
A luxurious French classic from the heart of Normandy, this dish celebrates the marriage of wild game with the orchard's bounty. The lean, flavorful pheasant is braised until tender in a rich sauce of dry cider, velvety cream, and aromatic Calvados, accented by buttery caramelized apples. It is the ultimate autumnal comfort food, offering a sophisticated balance of savory, sweet, and creamy notes that define the rustic elegance of French country cooking.
🥗 Ingredients
The Pheasant
- 2 whole Pheasant (approx. 2 lbs each, jointed into 4 pieces each (breasts and legs))
- 4 tablespoons Unsalted Butter (divided)
- 1 tablespoon Olive Oil
- 1 teaspoon Salt and Black Pepper (to taste)
The Braising Liquid
- 4 Shallots (finely minced)
- 2 cloves Garlic (smashed and minced)
- 1/4 cup Calvados or Apple Brandy (for deglazing)
- 1.5 cups Dry Hard Cider (preferably a traditional French cidre)
- 1 cup Chicken or Game Stock (high quality)
- 3 sprigs Fresh Thyme
- 1 Bay Leaf
The Finish
- 3 large Apples (firm variety like Honeycrisp or Braeburn, peeled, cored, and sliced into 8 wedges each)
- 3/4 cup Heavy Cream (or Crème fraîche for a tangier finish)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Pat the pheasant pieces thoroughly dry with paper towels. Season generously on all sides with salt and freshly cracked black pepper.
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2
In a large heavy-bottomed Dutch oven, melt 2 tablespoons of butter with the olive oil over medium-high heat. Once the butter is foaming, add the pheasant pieces in batches, skin-side down.
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3
Sear the pheasant until the skin is golden brown and crisp, about 5-6 minutes per side. Remove the pieces to a plate and set aside.
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4
Reduce the heat to medium. In the same pot, add the minced shallots and cook for 3-4 minutes until softened and translucent. Add the garlic and cook for another 60 seconds until fragrant.
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5
Pour in the Calvados. If using a gas stove, you can carefully tilt the pan to ignite the alcohol, or use a long lighter. Let the flames subside, then scrape the bottom of the pot to release all the flavorful browned bits (fond).
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6
Stir in the hard cider and stock. Add the thyme sprigs and bay leaf. Bring the liquid to a gentle simmer.
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7
Return the pheasant pieces (and any juices from the plate) to the pot. The liquid should come about halfway up the meat. Cover with a tight-fitting lid and simmer on low heat for 45-50 minutes, or until the pheasant is tender.
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8
While the pheasant braises, melt the remaining 2 tablespoons of butter in a separate skillet over medium heat. Add the apple wedges and sauté until golden brown and just tender, about 8-10 minutes. Remove from heat and set aside.
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9
Once the pheasant is cooked, carefully remove the meat to a warm serving platter and tent loosely with foil. Discard the thyme sprigs and bay leaf.
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10
Turn the heat to high and boil the braising liquid for 5-7 minutes until it has reduced by about one-third and slightly thickened.
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11
Whisk in the heavy cream and simmer for another 3-4 minutes until the sauce is silky and coats the back of a spoon. Stir in the lemon juice and adjust salt and pepper to taste.
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12
Add the caramelized apples and the pheasant pieces back into the sauce for 2 minutes just to warm through. Garnish with fresh parsley and serve immediately.
💡 Chef's Tips
Pheasant is much leaner than chicken, so be careful not to overcook it or the breast meat will become dry. Use a firm, tart-sweet apple that holds its shape; Granny Smith, Honeycrisp, or Cox’s Orange Pippin are excellent choices. If the sauce is too thin after adding the cream, mix a teaspoon of cornstarch with cold water and whisk it in for a quicker thicken. For an extra authentic touch, use a 'Cidre Fermier' from Normandy which has the funky, deep apple flavor required for this dish. If you cannot find pheasant, this recipe works beautifully with guinea fowl or a high-quality organic chicken.
🍽️ Serving Suggestions
Serve alongside a mount of buttery mashed potatoes or celery root purée to soak up the exquisite cream sauce. A side of steamed green beans with toasted almonds provides a nice crunch and color contrast. Pair with the same dry hard cider used in the cooking or a crisp, lightly oaked Chardonnay. A warm, crusty sourdough baguette is essential for cleaning every drop of sauce from the plate. For a red wine pairing, a light-bodied Pinot Noir or a Gamay from Beaujolais complements the gamey notes of the bird.