Breaking News | Irish & International Headlines | The Irish Times. Top 10 Pheasant recipes: Pheasant Normandy | The Field. This pheasant normany recipe is adapted from Julia Drysdale's Classic Game Cookery. It's an oldie but a goodie and if you have a bottle of calvados hidden in the house, a splash of that added and set alight (perfect for cooks with pyromaniac tendencies) makes it even more yummy. Some might say this is a casserole. I just say it’s delicious. I found this recipe originally in Elizabeth David’s French Provincial Cooking but this version is adapted from Julia Drysdale’s Classic Game Cookery.
Serves 4 ■ 6-8 Cox’s apples ■ 2 pheasants ■ 200g (7oz) butter ■ 2 tbsp calvados if you have any ■ 1 lemon, halved ■ 2 large sprigs rosemary ■ 1⁄2 tsp cinnamon powder ■ 1⁄2-1 tsp celery salt according to your taste ■ Ground black pepper ■ 400ml (3⁄4 pint) cider ■ 4 tbsp double cream Preheat the oven to 180°C/350°F/Gas Mark 4. Now take the birds out of the pan and stuff them with the lemon halves and the sprigs of rosemary. Cover and cook for 50 minutes to an hour, until done. YouTube. Postman Pat Rick Parody Johnser007.
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