📝 About This Recipe
Transport your senses to the rustic orchards of Normandy with this elegant, slow-braised pheasant. This classic French dish marries the lean, gamey depth of pheasant with the bright acidity of Granny Smith apples and the intoxicating warmth of Calvados apple brandy. Finished with a luxurious velvet of crème fraîche, it is a quintessential celebration of autumn harvests and refined country cooking.
🥗 Ingredients
The Bird & Aromatics
- 2 pieces Young Pheasants (cleaned and patted dry; approximately 1.5-2 lbs each)
- 3 tablespoons Unsalted Butter (high quality, European-style preferred)
- 1 tablespoon Olive Oil (for searing)
- 4 pieces Shallots (finely minced)
- 2 cloves Garlic (crushed and minced)
The Braising Liquid
- 1/2 cup Calvados (apple brandy)
- 1 cup Dry Hard Cider (French style, not sweet)
- 1 cup Chicken or Game Stock (low sodium)
- 3 sprigs Fresh Thyme (tied with kitchen twine)
- 1 piece Bay Leaf (dried)
The Apples & Finish
- 2 pieces Granny Smith Apples (peeled, cored, and cut into 8 wedges each)
- 3/4 cup Crème Fraîche (at room temperature)
- 1 teaspoon Lemon Juice (to brighten the sauce)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Use kitchen twine to truss the pheasant legs together; this ensures even cooking and a beautiful presentation.
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2
Season the pheasants generously with salt and pepper on all sides, including the cavity.
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3
In a large heavy-bottomed Dutch oven, melt 1 tablespoon of butter with the olive oil over medium-high heat.
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4
Sear the pheasants, turning occasionally, until golden brown all over (about 8-10 minutes). Remove the birds to a plate and set aside.
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5
Lower the heat to medium. Add the remaining 2 tablespoons of butter and the apple wedges. Sauté until the apples are golden and slightly caramelized, then remove them and set aside.
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6
In the same pot, add the minced shallots and cook for 3 minutes until translucent. Add the garlic and cook for 1 minute more until fragrant.
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7
Pour in the Calvados. Using a long match, carefully ignite the alcohol to flambé, or simply let it boil and reduce by half while scraping the brown bits (fond) from the bottom of the pot.
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8
Stir in the hard cider and stock. Add the thyme sprigs and bay leaf.
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9
Return the pheasants to the pot. The liquid should come about halfway up the sides of the birds. Bring to a gentle simmer.
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10
Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 45-55 minutes, or until the pheasant is tender and the internal temperature reaches 155°F (it will rise to 160-165°F while resting).
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11
Carefully remove the pheasants and place them on a warm serving platter. Tent loosely with foil to rest.
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12
Place the Dutch oven back on the stovetop over medium-high heat. Remove the thyme and bay leaf. Boil the liquid for 5-8 minutes until it has reduced and thickened slightly.
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13
Reduce heat to low. Whisk in the crème fraîche and lemon juice until the sauce is smooth and creamy. Do not let it boil vigorously once the cream is added.
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14
Add the reserved caramelized apples back into the sauce for 2 minutes to warm through.
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15
Carve the pheasant into halves or quarters. Spoon the luxurious apple and cream sauce over the meat, garnish with fresh parsley, and serve immediately.
💡 Chef's Tips
If pheasant is unavailable, this recipe works beautifully with guinea fowl or a high-quality organic chicken. Avoid overcooking; pheasant is much leaner than chicken and can become dry if left in the oven too long. Always use a dry cider; sweet 'candy-like' ciders will make the sauce cloying rather than savory. For an extra silky sauce, strain the braising liquid through a fine-mesh sieve before adding the crème fraîche. Tempering your crème fraîche with a spoonful of hot liquid before adding it to the pot prevents curdling.
🍽️ Serving Suggestions
Serve alongside a buttery potato purée or wild rice pilaf to soak up the exquisite cream sauce. Pair with a crisp, dry Chenin Blanc or a glass of the same chilled hard cider used in the recipe. Steamed green beans with toasted almonds provide a fresh, crunchy contrast to the rich sauce. A side of warm, crusty sourdough bread is essential for cleaning the plate. Finish the meal with a simple green salad dressed in a sharp vinaigrette to cleanse the palate.