Pheasant Normandy Recipes

PHEASANT NORMANDY

Pheasant Normandy image

I designed this recipe for skinless pheasant legs, which can be cooked entirely on the stovetop. If you have skin-on legs, you can crisp the skin in at 375°F oven at the end. Obviously this will work with chicken, but it's also great with partridges or ruffed grouse as well. You could also use wild turkey thighs.

Provided by Hank Shaw

Time 2h15m

Number Of Ingredients 10

Ingredients

4 tablespoons unsalted butter
2 cooking apples, (cored and sliced into wedges)
Flour for dredging
4 to 6 pheasant legs (with thighs)
Salt
1 large onion, (sliced root to top)
1/2 cup Calvados or other apple brandy
2 cups apple cider
1 teaspoon dried thyme
1/4 cup heavy whipping cream

Steps:

Salt the pheasant legs and let sit at room temperature for 30 minutes.
Heat 2 tablespoons of the butter in a Dutch oven or another large, oven-proof pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt. Set aside on paper towels.
Dust the pheasant in flour and add the remaining 2 tablespoons of butter to the pan. Brown the pheasant for 3 to 5 minutes per side. Remove from pan and set aside.
Add the onion and increase the heat to medium-high. Sauté, stirring occasionally, until they just begin to brown, about 5 to 8 minutes.
Take the pan off the heat and pour in the brandy. Put the pan back on the heat and, using a wooden spoon, scrape any browned bits off the bottom of the pan. Let the brandy boil until it has reduced by about half. Add the cider and bring it to a boil. Add the thyme. Lay the pheasant legs in the pan, cover and simmer gently until tender, anywhere from 90 minutes to 2 1/2 hours.
Fish out the pheasant legs and strip the meat off the bones if you want to. Turn the heat to high, add the apples and boil down the sauce by half. When the sauce gets a little syrupy, turn off the heat and add the cream. Add salt to taste. Serve by spooning some apples and onions on everyone's plate and topping it with the pheasant.

Nutrition Facts : Calories 651 kcal, Carbohydrate 29 g, Protein 25 g, Fat 41 g, SaturatedFat 17 g, Cholesterol 192 mg, Sodium 126 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving

PHEASANT

Pheasant image

Posted in response to a request. This was my grandmother's recipe for pheasant. We had/have a lot of hunters in the family and this was the best recipe for pheasant. I'm guessing on the serving size for 3 pheasants.

Provided by Satisfied Kris

Categories Pheasant

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 pheasants, split
1/2 cup butter
2 cups sliced mushrooms
1 cup dry white wine
2 tablespoons lemon juice
1/2 cup chopped onion
1 teaspoon salt
1 teaspoon pepper

Steps:

Saute pheasants in butter 10 minutes.
Remove from skillet and saute mushrooms in butter remaining in skillet 10 minutes Return pheasant to skillet.
Add wine, lemon juice, onions, salt and pepper.
Cover and simmer 1 hour or until tender.
NOTE: If oven is used- Bake at 375 degrees for about 2 hours.

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