📝 About This Recipe
This elegant poultry dish captures the essence of the European countryside, where wild game meets the harvest of the orchard. Lean pheasant is gently braised in dry apple cider and a touch of Calvados, transforming the meat into a tender, succulent masterpiece infused with autumnal aromatics. The addition of smoky bacon, caramelized shallots, and a finish of silky crème fraîche creates a deeply comforting sauce that celebrates the sophisticated flavors of the hunt.
🥗 Ingredients
The Bird
- 2 whole Pheasants (cleaned and jointed into 4 pieces each (legs and breasts))
- 3 tablespoons All-purpose flour (seasoned with salt and black pepper)
- 2 tablespoons Unsalted butter (divided)
- 1 tablespoon Olive oil
The Aromatics
- 150 grams Smoked pancetta or bacon (cut into thick lardons)
- 8 whole Shallots (peeled but left whole)
- 3 pieces Garlic cloves (crushed and minced)
- 2 medium Carrots (peeled and sliced into thick rounds)
- 2 pieces Celery stalks (finely chopped)
The Braise and Finish
- 500 ml Dry Apple Cider (use a high-quality, crisp traditional cider)
- 250 ml Chicken stock (low sodium)
- 2 tablespoons Calvados or Apple Brandy (optional but highly recommended)
- 4 sprigs Fresh Thyme (tied with kitchen twine)
- 2 pieces Bay leaves (dried)
- 2 large Pink Lady or Braeburn Apples (peeled, cored, and cut into wedges)
- 150 ml Crème fraîche (at room temperature)
- 1 handful Fresh Parsley (roughly chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Pat the pheasant pieces dry with paper towels to ensure a good sear.
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2
Dredge the pheasant pieces in the seasoned flour, shaking off any excess. This provides a base for the sauce to thicken later.
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3
In a large, heavy-bottomed ovenproof casserole or Dutch oven, heat 1 tablespoon of butter and the olive oil over medium-high heat.
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4
Brown the pheasant pieces in batches until golden brown on all sides (about 4-5 minutes per side). Remove them from the pot and set aside on a plate.
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5
In the same pot, add the pancetta lardons. Fry until the fat has rendered and they are crispy and golden.
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6
Add the whole shallots, carrots, and celery to the bacon fat. Sauté for 5-7 minutes until the shallots begin to take on color and soften.
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7
Stir in the garlic and cook for just 1 minute until fragrant. If using Calvados, pour it in now and scrape the bottom of the pan to deglaze the brown bits (fond).
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8
Pour in the dry cider and chicken stock. Add the thyme sprigs and bay leaves, bringing the liquid to a gentle simmer.
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9
Return the pheasant pieces to the pot, nestling them into the vegetables and liquid. Cover with a tight-fitting lid and transfer to the preheated oven.
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10
Braise in the oven for 1 hour. While the pheasant cooks, sauté the apple wedges in the remaining tablespoon of butter in a separate pan until golden but still holding their shape.
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11
After 1 hour, remove the casserole from the oven. Gently stir in the sautéed apple wedges and return to the oven, uncovered, for another 15 minutes to allow the sauce to reduce slightly.
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12
Remove the pheasant and apples to a warm serving platter. Discard the thyme sprigs and bay leaves.
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13
Place the casserole back on the stovetop over low heat. Whisk in the crème fraîche and simmer for 2-3 minutes until the sauce is velvety and thick enough to coat the back of a spoon.
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14
Taste the sauce and adjust seasoning with salt and pepper if needed. Pour the sauce over the pheasant and garnish generously with chopped parsley.
💡 Chef's Tips
If pheasant is unavailable, this recipe works beautifully with guinea fowl or organic chicken thighs. Always use a 'dry' cider; sweet commercial ciders will make the sauce cloying and take away from the savory game notes. Be careful not to overcook the breast meat; if you have a meat thermometer, look for an internal temperature of 155°F-160°F. To prevent the crème fraîche from curdling, ensure it is at room temperature and do not let the sauce come to a rolling boil after adding it. If the pheasant is wild-shot, double-check for any small pellets during the preparation phase.
🍽️ Serving Suggestions
Serve alongside a heap of buttery mashed potatoes or celeriac purée to soak up the cider cream sauce. A side of braised red cabbage with a hint of cinnamon complements the apple notes perfectly. Pair with a glass of the same dry cider used in the cooking or a crisp, oaked Chardonnay. Crusty sourdough bread is essential for mopping up the final drops of the sauce. For a green element, steamed kale or buttered green beans with toasted almonds provide a lovely textural contrast.