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Pheasant in the Normandy fashion

Try this tasty and easy-to-follow pheasant in the Normandy fashion recipe - great for impressing at dinner parties..

By Annie Bell

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Makes: 4
Prep Time: 0 hours 15 mins
Cook Time: 0 hours 55 mins
Total Time: 1 hour 10 mins
Main ingredients
30 g unsalted butter
1 tbsp. groundnut or vegetable oil
Sea salt, black pepper
1 pheasant, trussed if necessary
75 ml Calvados
200 ml dry cider
150 g crème fraîche
2 eating apples, peeled, quartered, cored and sliced lengthwise
  1. Heat half the butter and the oil in a large frying pan over a medium heat, season and colour the pheasant well on all sides, then transfer it to a medium casserole.
  2. If you're totally phased by the idea of flaming spirits, simply add a couple of tablespoons of Calvados to the pan with the cider. But otherwise gently warm the Calvados in a ladle (you may need to do this half at a time), then light and pour it a little at a time over the pheasant, adding more as the flames die down. It's very important to do this in a controlled fashion and not to panic. Now add the cider - don't worry if the Calvados is still alight – bring to the boil, cover and cook over a low heat for 30 minutes.
  3. Transfer the pheasant to a plate and leave it to rest for 10 minutes. Add the crème fraîche to the juices, then simmer vigorously until the sauce thickens slightly and appears richer.
  4. Heat the remaining butter in a large frying pan over a medium heat, add the apple slices and fry for about 5 minutes until translucent and well-coloured, even slightly burnt at the edges.
  5. Carve the pheasant and serve on a dish with the sauce spooned over the pieces and scattered with the apple slices.
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