Chef's Secrets: Normandy-Style Pheasant

Courtesy Of Yar
Yar's new head chef, Matthew Cooper, shares one of his game recipes.

1 whole pheasant (400g-500g -- two portions)
100g cream
200g chicken stock
2 teaspoons Calvados
olive oil or butter
40g apple (per portion; or one apple per two portions)
20g each of cumin, garlic, shallot, carrot, celery, fresh parsley (per portion)


Fry the pheasant, coating it in butter or olive oil. Place the whole bird in the chicken stock and cover. Bake in the oven. When ready, remove from oven, setting aside the remaining stock for use in the garnish.

Chop the cumin, garlic, shallot, carrot, celery and apple into cubes and fry in the stock, in a frying pan.

Add vegetables, olive oil and chicken stock to the pot with the pheasant, and place in the oven. Add cream, Calvados, salt and pepper to the sauce before pouring over the sliced pheasant upon serving.