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Chef Vernam’s Pheasant Calvados
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- 4 pheasant breasts or deboned thighs washed and patted dry
- 2 tbsp olive oil
- 2 medium shallots
- Flour for dredging
- Salt and pepper
- 2 oz Calvados
- ½ cup chicken broth
- 1 tbsp Dijon mustard
- 1 cup cream
- 1 Granny Smith apple peeled, cored, and sliced thinly into rings
- Heat oil in an oven safe heavy skillet. Saute shallots in the oil and remove.
- Lightly salt and pepper the pheasant and dredge the breasts and thighs in flour. Sear breasts and thighs in the same pan to medium rare, remove from skillet and set aside.
- Deglaze the pan with the Calvados, then add the shallots, along with the mustard and chicken broth. Reduce by half. Stir in cream. Place breasts and thighs back in the sauce and arrange the apple slices on top of the meat.
- Bake in 350 degree oven for 20 minutes. Remove meat and apples to warm serving platter or plates.
- Reduce sauce to desired thickness. If desired, adjust seasons and pour sauce over and around the breasts.
Brought to you by Chef Vernam, Chief Trainer of Meat Dog Kennels
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