How To Cook Pheasant.Normandy Pheasant.

A True seasonal,French classic,the Pheasant is pan roasted,Flambéed with brandy,then pot roasted with cider and apples.Then plated up and served with caramelised apples,this really is a special way to elevate the humble pheasant.Its a stunning dish and so simple to make,a great way to end the shooting season.Enjoy.

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