Pheasant Normande (Pheasant with Cider, Apples and Cream)
Pheasant breasts pan roasted and finished in a cider and cream sauce with golden caramelised apple.
- Time50 min
- LevelMedium
- Costabout £4.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Take the pheasant out of the fridge 15 minutes before cooking. Pat dry and season well.
- 2
Melt half the butter with the oil in a large frying pan over a medium heat. Add the apple wedges and cook for 4 minutes a side until golden. Lift out and keep warm.
8 min - 3
Add the pheasant skin side down to the pan. Cook for 5 minutes until golden, turn, and cook for 6 to 8 minutes more until the juices run clear. Lift out and rest on a plate under foil.
13 min - 4
Add the rest of the butter, the shallots and thyme to the pan and cook for 3 minutes. Pour in the Calvados and let it bubble away, then add the cider and boil for 5 minutes until reduced by half.
8 min - 5
Dissolve the stock cube in the boiling water and add it with the cream. Simmer for 6 minutes until thick enough to coat a spoon.
6 min - 6
Add the lemon juice, season and pour in any resting juices. Slice the pheasant, spoon over the sauce and top with the apples. Serve with mash and kale.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
