Description
Pheasant Normandy is a delicious dish featuring tender pheasants cooked in a creamy apple cider sauce with mushrooms, apples, and walnuts.
Ingredients
Scale
- 2 whole pheasants, cleaned and dressed (about 3–4 pounds total)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup apple cider
- 1 cup heavy cream
- 1/4 cup Dijon mustard
- 1/4 cup chopped fresh parsley
- 1/2 cup chopped apples (such as Granny Smith)
- 1/2 cup walnuts, toasted and chopped
Instructions
- Preheat the oven to 350°F (175°C).
- In a large oven-safe skillet, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
- Add the sliced mushrooms, thyme, salt, and pepper to the skillet. Cook for another 5 minutes until the mushrooms are softened.
- Push the vegetables to the side of the skillet and add the pheasants, browning them on all sides for about 10 minutes.
- Pour in the apple cider, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
- In a small bowl, whisk together the heavy cream and Dijon mustard. Pour this mixture over the pheasants in the skillet.
- Add the chopped apples and walnuts to the skillet, stirring gently to combine.
- Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 1 hour, or until the pheasants are cooked through and tender.
- Remove from the oven and let rest for 10 minutes before serving. Garnish with fresh parsley.
Notes
- For a richer flavor, marinate the pheasants in apple cider overnight before cooking.
- You can substitute chicken for pheasant if it’s not available, adjusting the cooking time as needed for smaller pieces.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10g
- Sodium: varies
- Fat: 30g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: varies
- Carbohydrates: 10g
- Fiber: varies
- Protein: 35g
- Cholesterol: varies