Pheasant with Apples and Calvados Recipe
"Pheasant is browned in butter and simmered with bacon and apples. The braising liquid is flamed with Calvados, then finished with a dash of crème fraîche for an elegant sauce...."
INGREDIENTS
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2 one-pound split pheasants
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Salt and pepper
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½ cup all-purpose flour
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4 slices blanched bacon
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3 tablespoons unsalted butter
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½ cup finely chopped shallots
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1 cup chicken stock, home-made or packaged (not canned)
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2 golden delicious apples, peeled, cored and sliced
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3 tablespoons Calvados or brandy
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½ cup crème fraîche
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