Pheasant Normandy

Name: Pheasant Normandy
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: French
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

Prep:15minCook:2h

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.

Updated at: Thu, 21 Nov 2024 11:49:34 GMT