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Faisan au VergerThis is an excellent Normandy method of cooking older or slightly tough cock pheasants with apples. Frozen whole or jointed pheasants and guinea fowl are also suitable.

serves totaltime preptime cookingtime
4 persons 1 hour
25 minutes
40 minutes 45 minutes


  • 1 medium Pheasant
  • 1 Bay Leaf
  • 1 sprig Parsley
  • Salt & Black Pepper
  • 1 medium Onion
  • 2 sticks Celery
  • 2 medium Apples, cooking
  • 3 tablespoons Plain Flour
  • 35 grams Butter
  • 150 ml Cider
  • 2 tablespoons Calvados (optional)
  • 60 ml Double Cream


  • 2 medium Apples
  • Celery Leaves
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