Entrée: France – Faisan aux Pommes et au Cidre (Pheasant with Apples and Cider)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 10 min

Total 1 hr 5 min

Ingredients

1 whole pheasant, about 1 1/4 lb (570 g)
Salt and black pepper to taste
2 tbsp (30 ml) butter
2 shallots, sliced
2 firm apples, cored and thickly sliced
1 / 4 cup (60 ml) Calvados or brandy
1 cup (240 ml) dry hard cider
1 / 2 cup (120 ml) chicken or game stock
2–3 thyme sprigs
1 bay leaf
1 / 2 cup (120 ml) heavy cream
1 tsp (5 ml) Dijon mustard (optional)
Chopped parsley to finish

Instructions

1. Season pheasant well. In a heavy pot, melt butter over medium-high; brown pheasant on all sides, 6–8 minutes. Set aside.
2. Lower heat; add shallots and cook 2 minutes. Add apple slices; cook until lightly golden.
3. Return pheasant; add Calvados and carefully flame or simmer 30 seconds to reduce.
4. Add cider, stock, thyme, and bay. Bring to a simmer, cover, and cook gently 30–40 minutes, until thigh reads 165°F/74°C.
5. Remove pheasant to rest, tented, 10 minutes.
6. Reduce braising liquid by a third; stir in cream (and Dijon if using). Simmer until slightly thickened; season to taste.
7. Carve pheasant; return slices to sauce or plate and spoon sauce and apples over. Finish with parsley.