Bird Dog & Retriever News
Normandy Pheasant Recipe

Normandy Pheasant


1 large ovenread Pheasant

1/2 cup butter

salt and Freshly ground black pepper

2 lbs gooddessert apples, peeled, cored and sliced

1 cup heavy cream

1/4 cup Calvados (or apple-jack as a substitute)

Preheat the oven to 350 degrees.. Melt half the butter in a large frying pan. Add the pheasant, season with salt and pepper, and brown it all over. Melt the remaining butter in another frying pan. Add the apple slices and cook them until golden brown. Put a layer of apple slices in a deep casserole dish in which the pheasant will fit securely. Place the bird on top of the apple slices, breast down, and pack it around with the rest of the apple. Pour in one-third of the cream.


Roast , cover for 1 hour or until the pheasant is cooked, turning the bird over after 30 minutes. Remove the casserole from the oven and increase the heat to 450 degrees. Pour in the remaining cream and then the Calvados (or apple-jack) over the pheasant. Adjust the seasoning, cover the casserole and return it to the overn for 5 minutes. Serve from the casserole. Serves 2-3

This recipe and more are available in the Bird Dog & Retriever News Cookbook which is available for $9.95 or three for $25.

Send us email with your address and how many cookbooks you want and we'll get one (or three) out to you.

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© Copyrights Bird Dog & Retriever News February 2005

The worlds largest hunting read hunting/dog magazine.
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