Calvados Braised Pheasant

Calvados Braised Pheasant


5 people made this

About this recipe: A truly delicious recipe for anyone who loves pheasant.


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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