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Pheasant Normandy

Cuisine: French
Type: Poultry
Serves: 3 people

Recipe Ingredients

1   Pheasant - cleaned and trussed
2   Salt pork - (thin slices)
2 tablespoons 30mlButter
6   Apples - peeled and sliced
1/2 cup 118mlSour cream
1 teaspoon 5mlSalt
1/4 teaspoon 1.3mlFreshly ground pepper
1/8 cup 29mlApplejack

Recipe Instructions

Place slices of salt pork on breast of pheasant. Tie with string.

In heatproof casserole, heat butter. Place pheasant in casserole and cook until well browned on all sides.

Cover and simmer for 15 minutes.

Add apples, sour cream, salt, and pepper. Stir in applejack. Bring to boiling point but do not allow to boil.

Cover and simmer for 30 minutes, or until meat is tender.

Discard string. Serve hot in casserole.

Source:
THE ART OF FRENCH COOKING by Fernande Garvin

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