Normandy Pheasant Recipe
Ingredients
| Pheasant | 1 | |
| Cooking Apples - 5 medium | ||
| Butter | 1 Ounce | |
| Double Whipping Cream - 1/2 pint | ||
| Lemon | 1/2 | |
| Apple Brandy - 3-4 tablespoons | ||
Directions
MAKING
1) Rub the pheasant with butter all over
2) Place the pheasant on a rotary spit or in a hot oven for about 15 minutes till browned all over
3) Slice and peel the apples and layer onto the base of a casserole
4) Once browned, place the pheasant into the casserole
5) Place the remaining apples atop the pheasant
6) Bake for 35 minutes at 350 F
7) Take out from the oven and stir in the cream and lemon juice with some apple brandy
8) Return to the oven and cook for 15 minutes till the pheasant is cooked and becomes tender
SERVING
9) Serve the pheasant with apple cream
1) Rub the pheasant with butter all over
2) Place the pheasant on a rotary spit or in a hot oven for about 15 minutes till browned all over
3) Slice and peel the apples and layer onto the base of a casserole
4) Once browned, place the pheasant into the casserole
5) Place the remaining apples atop the pheasant
6) Bake for 35 minutes at 350 F
7) Take out from the oven and stir in the cream and lemon juice with some apple brandy
8) Return to the oven and cook for 15 minutes till the pheasant is cooked and becomes tender
SERVING
9) Serve the pheasant with apple cream
Chef
