Normandy Pheasant Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Pheasant 1 whole, jointed | ||
| Butter | 50 | |
| Cooking apples, peeled and sliced 2 large | ||
| Lemon juice | 1/2 | |
| Ground black pepper | 1 To taste | |
| Double cream | 150 | |
| Butter | 25 | |
| Apple | 1 | |
| Salt | To Taste | |
Directions
Cut the pheasant into four portions.
Melt the butter in a pan and brown the pheasant evenly.
Transfer to the Slo cooker.
Saute the apple in the remaining butter and then spoon around the pheasant.
Add the lemon juice, salt and pepper.
Cook for the recommended time.
Add the cream and stir.
Garnish with slices of unpeeled apple, sauteed in butter.
Melt the butter in a pan and brown the pheasant evenly.
Transfer to the Slo cooker.
Saute the apple in the remaining butter and then spoon around the pheasant.
Add the lemon juice, salt and pepper.
Cook for the recommended time.
Add the cream and stir.
Garnish with slices of unpeeled apple, sauteed in butter.
Chef
