Pheasant Calvados
2 Pheasant*
1/2 c Flour
8 tb Butter (up to 10)
1/3 c Calvados
1 ts Salt
1/2 ts Pepper
1/3 c Dry white wine
1 c Half & half
3 Egg yolks; beaten
6 Green apples; thinly sliced
1/4 c Sugar
*Boned breasts & thighs.
Dredge pheasant in flour; saute in butter until ivory colored - not browned, 3-4
minutes. Pour Calvados over; flame. As flames subside, turn meat once or twice.
Add salt, pepper and wine. Bring to a boil; lower heat and simmer, partially
covered, 6-8 minutes. Do not overcook! Transfer pheasant to serving platter;
keep warm.
Add a few more drops Calvados to skillet. Mix half & half and eggs; stir into
pan slowly, stirring constantly, over medium heat. Cook until sauce thickens but
doesn't boil.
In a different skillet, sauce apples in 2 tablespoons butter until golden, about
5 minutes. Sprinkle sugar over top and cook until glazed. Arrange around
pheasant on platter. Pass gravy separately.
Makes 4-6 servings.