by kirra » Sun Sep 28, 2008 3:56 pm
Roasted Pheasant with Normandy Sauce
Ingredients:
8 halves of pheasants with ribs and skin (4 hens, 3 lbs each)
1/2 cup olive oil
20 shallots peeled, trimmed and sliced
salt to taste
freshly ground black pepper
3 lbs apples peeled and quartered (Granny Smith)
1 1/2 cups Calvados (brandy)
2 cups chicken stock
2 tablespoons cornstarch
1 cup heavy cream
pinch of cayenne (optional)
Preparation:
Preheat oven to 350 degrees F.
Rub the olive oil over pheasants. Quickly brown the hens on all sides in skillet over medium-high heat.
Place the hens, breast sides down in a large roasting pan. Add shallots to the pan. Sprinkle with salt and pepper. Add apples and ½ cup Calvados. Cook about 45 minutes or until juices run clear.
Remove hens, shallots and apples from pan to a serving dish. Tilt the pan and remove any fat. Put pan on top of stove. Add chicken stock and bring to a boil. Scrape bottom vigorously with wooden spoon. Reduce liquid by half. Pour deglazing liquid through a fine sieve into a large saucepan.
Add cornstarch into the saucepan. Add 1 cup Calvados. Bring to boil. Add heavy cream, pepper and cayenne. Reduce to low heat. Stir. Serve sauce with roasted pheasant. Yield: 8 servings
[b][size=150]Roasted Pheasant with Normandy Sauce [/size]
Ingredients:[/b]
8 halves of pheasants with ribs and skin (4 hens, 3 lbs each)
1/2 cup olive oil
20 shallots peeled, trimmed and sliced
salt to taste
freshly ground black pepper
3 lbs apples peeled and quartered (Granny Smith)
1 1/2 cups Calvados (brandy)
2 cups chicken stock
2 tablespoons cornstarch
1 cup heavy cream
pinch of cayenne (optional)
[b]
Preparation:[/b]
Preheat oven to 350 degrees F.
Rub the olive oil over pheasants. Quickly brown the hens on all sides in skillet over medium-high heat.
Place the hens, breast sides down in a large roasting pan. Add shallots to the pan. Sprinkle with salt and pepper. Add apples and ½ cup Calvados. Cook about 45 minutes or until juices run clear.
Remove hens, shallots and apples from pan to a serving dish. Tilt the pan and remove any fat. Put pan on top of stove. Add chicken stock and bring to a boil. Scrape bottom vigorously with wooden spoon. Reduce liquid by half. Pour deglazing liquid through a fine sieve into a large saucepan.
Add cornstarch into the saucepan. Add 1 cup Calvados. Bring to boil. Add heavy cream, pepper and cayenne. Reduce to low heat. Stir. Serve sauce with roasted pheasant. Yield: 8 servings