Pheasant valle d'auge - france

6 servings

Ingredients

Quantity Ingredient
1 Pheasant-disjointed
2 tablespoons Butter
Salt & pepper to taste
8 Onions-chopped
12 smalls Mushrooms
½ cup Cider
1 cup Heavy cream
2 Egg yoLks
2 tablespoons Calvados

Directions

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING This Normandy dish uses Calvados or Apple Brandy and is an easy preparation which blends itself with other game birds as well.

In a large skillet, heat the butter and add the pheasant pieces, which have been well seasoned. Cook for two minutes, do not brown.

Add the chopped onions and simmer for two more minutes, add the Calvados and cider. Cover tightly and cook over low heat for forty five minutes or until tender. Remove the pheasant to a warm platter and keep hot. Slowly stir the cream into the pan and bring to a boil.

Add the egg yolks stirring constantly. Let the mixture simmer for one hour, do not let it boil.

Combine and heat the onions, carrots and mushrooms. Drain off any liquids, arrange vegetables on top of the pheasant. Pour the sauce over all and serve.

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