Our take on the traditional Chicken Normandy, we’ve used pheasant breasts for this deliciously hearty recipe. Normandy in Northern France is renowned for it’s apples, cream, butter and cheese which is encapsulated in this recipe. The sweetness of the apples with the richness of pheasant is a gorgeous combination.
- 6 – 8 Cox’s apples
- 2 whole pheasants
- 7 oz of butter
- 2 tbsp of calvados
- 1 lemon halved
- 2 sprigs of rosemary
- ½ tsp of cinnamon
- ½ tsp of celery salt
- ¾ pint of cider
- 4 tbsp of double cream
- Ground pepper
- Preheat the oven to 180C/160C fan or gas mark 4. Peel, core and slice the apples into quarters.
- Brown the pheasants in half of the butter in a casserole dish with the lid on. Warm the calvados in a separate pan, pour over the birds and light immediately.
- Take the birds out of the pan and stuff them with the lemon halves and sprigs of rosemary. Tip the pan juices into the cavities. Then set aside.
- Add the rest of the butter to a pan, fry the apples and sprinkle cinnamon over them. When slightly softened, return the pheasants to the casserole dish, breast side down. Sprinkle over celery salt and pepper and pour over the cider and cream.
- Cover and cook for 50 minutes to an hour, until the juices run clear. Serve with boiled potatoes, chopped parsley and a green salad. Enjoy!
You can now order packs of 4 pheasant breasts from Wild and Game for your own recipes. Shop online today!