Pheasant Normandy

Recipe Ingredients

1		Pheasant - cleaned and trussed
2		Salt pork - (thin slices)
2 tablespoons	30ml	Butter
6		Apples - peeled and sliced
1/2 cup	118ml	Sour cream
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly ground pepper
1/8 cup	29ml	Applejack

Recipe Instructions

Place slices of salt pork on breast of pheasant. Tie with string.

In heatproof casserole, heat butter. Place pheasant in casserole and cook until well browned on all sides.

Cover and simmer for 15 minutes.

Add apples, sour cream, salt, and pepper. Stir in applejack. Bring to boiling point but do not allow to boil.

Cover and simmer for 30 minutes, or until meat is tender.

Discard string. Serve hot in casserole.

Source:
THE ART OF FRENCH COOKING by Fernande Garvin

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.