So the men come back with two pheasants from opening morning in La Contentiniere, France….what to do with them?!
Monique knows. She has the most unusual (but amazing!) recipe, ‘Pheasant with Two Fruits’, in this case apple and banana.
Watch as she step by step whips up the most delicious dish – French gourmet at it’s simple, natural best!
Pheasant Stuffed with Two Fruits
INGREDIENTS:
1 pheasant, plucked, gutted and cleaned
2 large apples
1 large banana
1 heaped teaspoon cinnamon
40g butter
100ml crème fraiche
METHOD:
1. Dice the apple and banana and stir through the cinnamon.
2. Season the pheasant cavity with salt and then fill with two tablespoons of the fruit mixture.
3. Melt the butter in a casserole dish on the stove.
4. Brown the whole pheasant in the butter, turning and salting. Around 20 minutes.
5. After browned, add the remaining fruit mixture to the pan.
6. Lower the heat to medium/low and cook for 40 minutes. Watch to ensure it does not burn. (alternatively, you could cook this stage in the oven).
7. Remove the pheasant.
8. Add the crème fraiche to the fruit mix in the pan and stir to make the sauce.
9. Return the birds to the dish to coat, then portion and serve with the sauce.
10. BON APPETIT!
LIVE FREE Everyone 🙂