Calvados Braised Pheasant

    1 hour 20 min

    A truly delicious recipe for anyone who loves pheasant.

    5 people made this

    Serves: 8 

    • 3 large pheasants, cleaned and rinsed
    • 4 tablespoons safflower or rapeseed oil
    • 375g peeled and thinly sliced green apples
    • 125g thinly sliced onions
    • 125ml Calvados
    • 1 teaspoon nutmeg
    • 125ml single cream
    • 1/2 teaspoon dried herbs
    • ground black pepper to taste

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4. In a large casserole over medium heat, brown the pheasants in the safflower oil on all sides. Tuck the sliced apples and onions in around the pheasants. Pour the Calvados over all and light it on fire. Shake pan until flames subside. Dust the tops of the pheasants with nutmeg.
    2. Bake covered for about 1 hour, or until the juices run clear when a knife is inserted into the thigh. Remove the pheasants, apples and onions to a platter and keep warm in the oven.
    3. Transfer juices to a saucepan and bring to a simmer over medium heat. Stir in the cream and let simmer for 5 minutes, stirring frequently. Season to taste with dried herbs and ground black pepper. Pour over the pheasants and serve.

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    Reviews & ratings
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    Reviews in English (3)


    Excellent...very easy and tasty. I baked this in stoneware and the bird was moist as could be! Everyone loved it.  -  26 Dec 2001  (Review from Allrecipes US | Canada)


    This was a great recipe. I did add 50% more apple jack to my recipe and added potatoes and carrots. The gravy was amazing. My family loved it.  -  27 Oct 2008  (Review from Allrecipes US | Canada)


    I cooked one bird in cast-iron enamel at 300 for 1 hour, but it came out dry. Next time I will try cooking at 250.  -  05 Dec 2010  (Review from Allrecipes US | Canada)