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Recipe Detail Page
Pheasant and Apples in Mustard Cream Sauce
Autumn 2005
Originally from Asia, pheasant is now widespread throughout Europe and North America. The flavour is milder than its wild relative and the meat is more tender. You will notice what appear to be small bones in the legs, but these are actually the tendons, which are more pronounced than in chicken. Pheasant is available fresh and frozen. If you can't find it, you can use chicken in this recipe.
Serves 4 to 6
One 3½ lb (1.75 kg) pheasant
Kosher salt and freshly ground black pepper
3 tbsp (45 mL) canola oil
One 330 mL bottle hard cider
¼ cup (50 mL) Dijon mustard
¼ cup (50 mL) whipping cream
1 tbsp (15 mL) whole rosemary leaves plus 1 tsp (5 mL)
chopped rosemary leaves
2 cooking apples
2 tbsp (25 mL) unsalted butter
1 tbsp (15 mL) sugar
1 tsp (5 mL) cornstarch
1 tbsp (15 mL) Cognac or calvados
1. Preheat the oven to 350ºF (180ºC).
2. Cut the pheasant into 8 pieces. Pat dry the pieces and season them well with salt and pepper.
3. In a Dutch oven or flameproof casserole, heat the oil over medium-high heat. Add the pheasant and brown on both sides. Transfer the pieces to a plate. Pour in 1 cup (250 mL) of the cider and bring to a boil to deglaze the pan by scraping the browned bits from the bottom. Add the mustard and cream and bring to a boil. Add the pheasant pieces along with any juices and the whole rosemary leaves. Cover and bake for 30 minutes.
4. Meanwhile, peel and core the apples and then cut into eighths. In a large frying pan melt the butter over medium heat. Add the sugar and apples and then sauté until golden brown.
5. Pour in the remaining 2½ oz (75 mL) of cider and stir to deglaze the pan, scraping up the browned bits from the bottom of the pan. Set aside.
6. Turn the pheasant, cover and cook another 10 minutes. Add the apples and juices to the pheasant, stir together, then cover and cook another 10 to 15 minutes or until the pheasant is very tender.
7. Transfer the pheasant and apples to a serving platter. Mix the cornstarch and Cognac together, then stir into the sauce. Place the pot on the heat and bring the sauce to a boil, stirring continuously. Check the seasoning, add the chopped rosemary and pour over the pheasant.
Serves 4 to 6
