Pheasant Valle D’Auge – France
Description
This International main features Pheasant-disjointed, Butter. It delivers smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt & pepper to taste 8 Onions-chopped 12 sm Mushrooms 1/2 c Cider 1 c Heavy
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cream 2 Egg yoLks 2 tb Calvados From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING This Normandy dish uses Calvados or Apple Brandy and is an easy preparation which blends itself with other game birds as well.
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In a large skillet, heat the butter and add the pheasant pieces, which have been well seasoned.
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Cook for two minutes, do not brown.
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Add the chopped onions and simmer for two more minutes, add the Calvados and cider.
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Cover tightly and cook over low heat for forty five minutes or until tender.
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Remove the pheasant to a warm platter and keep hot.
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Slowly stir the cream into the pan and bring to a boil.
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Add the egg yolks stirring constantly.
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Let the mixture simmer for one hour, do not let it boil.
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Combine and heat the onions, carrots and mushrooms.
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Drain off any liquids, arrange vegetables on top of the pheasant.
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Pour the sauce over all and serve
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 53.8kcal
- % Daily Value *
- Total Fat 6.1g10%
- Saturated Fat 3.8g19%
- Cholesterol 16.1mg6%
- Sodium 48.2mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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