Description
A savory dish featuring pheasant cooked with apples and cream, originating from Normandy, France.
Ingredients
Scale
- 1 whole pheasant
- 2 cups apple cider
- 1 cup heavy cream
- 2 apples, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a large oven-safe skillet, melt butter over medium heat and sauté onions and garlic until soft.
- Season the pheasant with salt and pepper, then place it in the skillet, browning on all sides.
- Pour in the apple cider and bring to a simmer.
- Add sliced apples and cover the skillet.
- Bake in the preheated oven for about 1 hour, or until the pheasant is cooked through.
- Remove the pheasant, set aside, and keep warm.
- Add the heavy cream to the skillet, stirring to combine, and simmer for a few minutes until thickened.
- Serve the pheasant with the cream sauce poured over it, and enjoy.
Notes
- This dish pairs well with roasted vegetables or a simple salad.
- Adjust cooking time based on the size of the pheasant.
Nutrition
- Serving Size: 1 medium piece of pheasant
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg