📝 About This Recipe
Hailing from the lush orchards of Normandy, this quintessential French game dish celebrates the harmonious marriage of lean pheasant and the region's famous apples. The bird is gently braised in a luxurious bath of dry cider and Calvados, then finished with a decadent swirl of heavy cream. It is a sophisticated, rustic masterpiece that captures the essence of a French autumn harvest on a single plate.
🥗 Ingredients
The Pheasant
- 2 pieces Whole Pheasants (cleaned, about 2 lbs each, at room temperature)
- 3 tablespoons Unsalted Butter (high-quality French butter preferred)
- 1 tablespoon Neutral Oil (such as grapeseed or vegetable oil)
- to taste Salt and Freshly Cracked Black Pepper
The Braising Base
- 4 pieces Shallots (finely minced)
- 1/3 cup Calvados (Apple Brandy) (for deglazing and flambéing)
- 1.5 cups Dry Hard Cider (traditional Norman cider if possible)
- 1/2 cup Chicken or Game Stock (low sodium)
- 3 sprigs Fresh Thyme (tied with kitchen twine)
The Apples and Garnish
- 3-4 pieces Tart Apples (such as Granny Smith or Braeburn, peeled and sliced into wedges)
- 2 tablespoons Unsalted Butter (for sautéing apples)
- 3/4 cup Crème Fraîche or Heavy Cream (at room temperature)
- 1 teaspoon Lemon Juice (to brighten the sauce)
- 1 tablespoon Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Pat the pheasants thoroughly dry with paper towels. Season generously inside and out with salt and black pepper. If desired, truss the birds with kitchen twine for more even cooking.
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2
In a large heavy-bottomed Dutch oven, heat 3 tablespoons of butter and 1 tablespoon of oil over medium-high heat until the butter foam subsides.
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3
Brown the pheasants on all sides, turning carefully with tongs. This should take about 10-12 minutes until the skin is golden and crisp. Remove the birds to a plate and set aside.
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4
Reduce the heat to medium. Add the minced shallots to the remaining fat in the pot and sauté for 2-3 minutes until soft and translucent, but not browned.
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5
Carefully pour in the Calvados. If using a gas stove, you can ignite it with a long match to flambé (use caution!). Let the flames die down, then scrape the bottom of the pot to release the flavorful browned bits (fond).
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6
Pour in the dry cider and the stock. Add the thyme sprigs and bring the liquid to a gentle simmer.
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7
Return the pheasants to the pot, including any juices that accumulated on the plate. Cover with a tight-fitting lid, reduce heat to low, and braise gently for 45-50 minutes. The birds are done when the juices run clear or an internal thermometer reads 155°F (68°C).
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8
While the pheasant braises, prepare the apples. In a separate skillet, melt 2 tablespoons of butter over medium heat. Add the apple wedges and sauté until golden brown and just tender, about 8-10 minutes. Set aside.
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9
Once the pheasant is cooked, remove the birds from the pot and transfer to a warm platter. Tent loosely with foil to rest.
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10
Discard the thyme sprigs. Increase the heat to medium-high and boil the cooking liquid for 5-7 minutes until it has reduced by about half and slightly thickened.
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11
Whisk in the crème fraîche or heavy cream. Simmer for another 3-4 minutes until the sauce is velvety and coats the back of a spoon. Stir in the lemon juice.
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12
Taste the sauce and adjust seasoning with salt and pepper. Carve the pheasants into quarters (legs and breasts).
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13
Add the sautéed apples back into the sauce for 1 minute just to warm through.
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14
Arrange the pheasant pieces on the platter, ladle the creamy apple sauce over the top, and garnish with fresh parsley.
💡 Chef's Tips
Do not overcook the pheasant; because it is very lean, it can become dry quickly. Using a meat thermometer is highly recommended. If you can't find pheasant, this recipe works beautifully with a high-quality guinea fowl or a small free-range chicken. Use a 'dry' cider—anything too sweet will make the final sauce cloying once it reduces. Always ensure your cream is at room temperature before adding it to the hot liquid to prevent curdling. If the sauce is too thin after adding the cream, continue to simmer it for a few more minutes, but be careful not to let it boil vigorously once the cream is in.
🍽️ Serving Suggestions
Serve alongside a buttery potato purée or wide egg noodles to soak up the exquisite cream sauce. A side of braised savoy cabbage or roasted Brussels sprouts provides a lovely earthy contrast. Pair with a glass of the same dry Norman cider used in the cooking or a crisp, oaky Chardonnay. Finish the meal with a small glass of chilled Calvados as a traditional 'trou Normand' or digestive.