Entree: France – Normandy – Faisan à la Normande (Pheasant Normandy-style) (Pheasant Normandy-style)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Total 1 hr 25 min

Ingredients

- 1 whole pheasant, approx. 2.5 lb (1.1 kg) total
- 3 oz (85 g) smoked pancetta or bacon, diced
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (30 ml) neutral oil (vegetable or grape seed)
- 1 medium onion, thinly sliced
- 2 carrots, cut into 1/2-inch (1.2 cm) rounds
- 8 oz (225 g) cremini or button mushrooms, halved or quartered
- 1 apple (firm eating apple), peeled, cored and sliced
- 2 tbsp (30 ml) Calvados (apple brandy) or apple brandy
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) low-sodium chicken stock
- 1 cup (240 ml) heavy cream
- 2 tsp (4 g) fresh thyme leaves or 2 sprigs thyme
- 1 bay leaf
- 1 tsp (5 g) sea salt
- 1/2 tsp (2 g) freshly ground black pepper

Instructions

1. Season the pheasant inside and out with salt and pepper. In a large heavy casserole or Dutch oven, heat 1 tbsp (15 g) butter and 1 tbsp (15 ml) oil over medium-high heat.
2. Brown the pheasant on all sides, about 3–4 minutes per side, then remove to a plate and set aside.
3. Add the diced pancetta or bacon to the pot and cook until fat renders, about 3 minutes. Add the remaining 2 tbsp (30 g) butter and the sliced onion, carrots and apple; sauté 5–7 minutes until softened.
4. Add mushrooms and cook 3–4 minutes. Stir in Calvados and carefully ignite with a long match to flambé, letting flames subside (or skip flambé and simmer 1–2 minutes to reduce alcohol).
5. Pour in white wine and chicken stock, add thyme and bay leaf, and return the pheasant to the pot. Bring to a simmer, cover and place in a 325°F (160°C) oven for 45–60 minutes until the meat is tender and the bird is cooked through.
6. Remove the pheasant to a cutting board; tent to keep warm. Transfer the pot to the stovetop and stir in the heavy cream. Simmer gently 5–8 minutes until the sauce is slightly thickened; check seasoning.
7. Carve the pheasant and serve with the creamy mushroom-and-apple sauce spooned over the bird. Garnish with additional thyme if desired.