Saute of Pheasant Vallee D’Auge.

Serves 4.


  • 2 pheasants, cleaned and jointed.

  • 25g/1oz butter.

  • 1 tbsp vegetable oil.

  • 500g/1lb 2oz baby onions, peeled.

  • 1 Bramley apple, peeled, cored and thinly sliced.

  • 4 tbsp Calvados.

  • 300ml/½ pint chicken stock.

  • 200ml/7fl oz crème fraiche.

For the garnish:

  • 25g/1oz butter.

  • 2 firm apples cored and sliced into 1cm/½ in rings.

  • 25g/1oz caster sugar. 3 tbsp Calvados.


  1. Season the pheasants well with salt and pepper.

  2. Heat the butter and oil in a frying pan and fry the pieces for 3 minutes on each side, until golden. Remove and set aside.

  3. Add the apple and fry for 8 minutes until golden.

  4. Return the pheasant to the pan and pour in the Calvados.

  5. Flambé, standing well back as the flames rise. When they die down, add half the stock and cover.

  6. Reduce heat and simmer for 45 minutes, stirring occasionally, adding more stock if it dries out.

  7. Add the onions and remaining stock and cook for a further 15-20 minutes until tender.

  8. Meanwhile, melt the butter for the garnish in a frying pan and add the apple rings.

  9. Sprinkle with half the sugar, turn over and sprinkle with the rest.

  10. Fry for 2 minutes on each side until golden.

  11. Sprinkle with Calvados and set aside.

  12. Transfer the pheasant and onions to a dish, leaving the juices in the pan.

  13. Stir in the crème fraiche and bring just to the boil.

  14. Simmer for 10 minutes or until reduced by half.

  15. Season to taste.

  16. Return the pheasant and onions to the sauce and heat through.

  17. Arrange on a plate and garnish with apple rings.