pheasant with apples and calvados (faisan normand)

KEYWORDS: WILD GAME COOKING SOURCE: WILD GAME COOKING Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3 First published in Great Britain in 1988 by: Rosendale Press Ltd, 140 Rosendale Road London SE21 8LG METRIC/IMPERIAL U.S.

young plump pheasants 2 4 large cooking (tart) apples margarine 3 tbsp 30 ml/2 tbsp corn or sunflower oil 150 ml/¼ pint stock ⅓ cup fine sea salt and freshly ground black pepper icing (confectioners') sugar 300 ml/½ pint single (light) or double double (heavy) cream 1¼ cups There are many variations of this wonderful combination of flavours and tastes. The pheasant can be cooked whole or jointed. The apples can be cooked in with the pheasant or added later. Whatever the variation you follow, the main ingredients are always: pheasant, apples, Calvados and fresh cream.

We have tried many different versions, and the following is our favourite for this delicious warming winter dish. Preheat the oven to 180-C/350-F/Mark 4. Cut each pheasant into six pieces (as a chicken is jointed) or leave whole. Peel, core and slice two of the apples.

Heat 15 g/½ oz (1 tbsp) of the butter with the oil in a heavy frying pan and brown the pheasant joints; remove. Saute the sliced apples in the pan until tender. Place the sliced apples in a flame-proof casserole and arrange the pheasants on top. Pour over the Calvados, stock and any juices left in the pan and season well with salt and pepper. Bring to the boil, cover and cook in the oven for 30-40 minutes. Peel and core the remaining two apples and cut into rings. Saute them in the remaining butter and sprinkle with sugar to caramelise. Remove the pheasants to a hot serving dish. Reduce the sauce a little, then add the cream and heat gently- do not let the sauce boil if single (light) cream is used. Pour the sauce over the pheasant pieces or serve it separately (cut the pheasant in half if it was cooked whole). Garnish with the apple rings.

Submitted By SALLIE KREBS On 03-01-95