Pheasant Normandy
User Reviews
4.9
36 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 15 mins
-
Servings
4 people
-
Calories
651 kcal
-
Course
Main Course
-
Cuisine
French
Pheasant Normandy
Report
I designed this recipe for skinless pheasant legs, which can be cooked entirely on the stovetop. If you have skin-on legs, you can crisp the skin in at 375°F oven at the end. Obviously this will work with chicken, but it's also great with partridges or ruffed grouse as well. You could also use wild turkey thighs.
Share:
Ingredients
- 4 tablespoons unsalted butter
- 2 cooking apples, cored and sliced into wedges
- flour for dredging
- 4 to 6 pheasant legs with thighs
- salt
- 1 large onion, sliced root to top
- 1/2 cup Calvados or other apple brandy
- 2 cups apple cider
- 1 teaspoon dried thyme
- 1/4 cup heavy whipping cream
Instructions
- Salt the pheasant legs and let sit at room temperature for 30 minutes.
- Heat 2 tablespoons of the butter in a Dutch oven or another large, oven-proof pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt. Set aside on paper towels.
- Dust the pheasant in flour and add the remaining 2 tablespoons of butter to the pan. Brown the pheasant for 3 to 5 minutes per side. Remove from pan and set aside.
- Add the onion and increase the heat to medium-high. Sauté, stirring occasionally, until they just begin to brown, about 5 to 8 minutes.
- Take the pan off the heat and pour in the brandy. Put the pan back on the heat and, using a wooden spoon, scrape any browned bits off the bottom of the pan. Let the brandy boil until it has reduced by about half. Add the cider and bring it to a boil. Add the thyme. Lay the pheasant legs in the pan, cover and simmer gently until tender, anywhere from 90 minutes to 2 1/2 hours.
- Fish out the pheasant legs and strip the meat off the bones if you want to. Turn the heat to high, add the apples and boil down the sauce by half. When the sauce gets a little syrupy, turn off the heat and add the cream. Add salt to taste. Serve by spooning some apples and onions on everyone's plate and topping it with the pheasant.
Nutrition Information
Show Details
Calories
651kcal
(33%)
Carbohydrates
29g
(10%)
Protein
25g
(50%)
Fat
41g
(63%)
Saturated Fat
17g
(85%)
Cholesterol
192mg
(64%)
Sodium
126mg
(5%)
Potassium
564mg
(16%)
Fiber
3g
(12%)
Sugar
22g
(44%)
Vitamin A
730IU
(15%)
Vitamin C
7mg
(8%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 651 kcal
% Daily Value*
| Calories | 651kcal | 33% |
| Carbohydrates | 29g | 10% |
| Protein | 25g | 50% |
| Fat | 41g | 63% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 192mg | 64% |
| Sodium | 126mg | 5% |
| Potassium | 564mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 7mg | 8% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
Other Recipes
You'll Also Love
