Roast Pheasant Flambeed with Calvados Recipe
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupGourmet
Ingredients
| 2 pheasants, preferably hen birds, plucked and cleaned, ready for the oven | ||
| Onion | 1 Large, quartered | |
| 50 g / 2 oz butter | ||
| 4 tart dessert apples, peeled, cored and thickly sliced | ||
| 25 g / 1 oz plain flour | ||
| 300 ml / 1/2 pint dry white wine | ||
| Calvados | 4 Tablespoon | |
| 75 ml / 3 fl oz double cream | ||
| Parsley | 2 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. Preheat the oven to 190°C /375°F/ Gas Mark 5.
MAKING
2. Take a roasting tin and place the prepared (plucked and cleaned) the pheasants in it.
3. Stuff the birds with onion quarters along with a sprinkle of little salt and pepper and dot with the butter
4. In a preheated oven and roast the birds for about 45 minutes such that the pheasants are cooked and tender.
5. To the tin add the apples 15-20 minutes before the end of the cooking time and continue cooking.
6. Take a warmed serving dish and transfer the pheasants from the roasting tin.
7. In a separate dish, place the apple slices and keep them hot.
8. To make the sauce, into the pan juices stir the flour and cook over moderate heat for 1 minute.
9. Add the dry white wine, bring it to a boil, with frequent stirring and the take off the heat.
10. in a small saucepan heat the Calvados such that just warm, set it alight slowly, let the flames die down and add it to the sauce.
11. Mix the cream and chopped parsley, season as per taste and then reheat the sauce gently without boiling.
12. Halve or carve the pheasant meat neatly.
SERVING
13. Serve the pheasants with the apple slices and a little of the sauce and keep the remaining sauce in a seperate bowl.
1. Preheat the oven to 190°C /375°F/ Gas Mark 5.
MAKING
2. Take a roasting tin and place the prepared (plucked and cleaned) the pheasants in it.
3. Stuff the birds with onion quarters along with a sprinkle of little salt and pepper and dot with the butter
4. In a preheated oven and roast the birds for about 45 minutes such that the pheasants are cooked and tender.
5. To the tin add the apples 15-20 minutes before the end of the cooking time and continue cooking.
6. Take a warmed serving dish and transfer the pheasants from the roasting tin.
7. In a separate dish, place the apple slices and keep them hot.
8. To make the sauce, into the pan juices stir the flour and cook over moderate heat for 1 minute.
9. Add the dry white wine, bring it to a boil, with frequent stirring and the take off the heat.
10. in a small saucepan heat the Calvados such that just warm, set it alight slowly, let the flames die down and add it to the sauce.
11. Mix the cream and chopped parsley, season as per taste and then reheat the sauce gently without boiling.
12. Halve or carve the pheasant meat neatly.
SERVING
13. Serve the pheasants with the apple slices and a little of the sauce and keep the remaining sauce in a seperate bowl.
Chef
