MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pheasant Calvados
 Categories: 
      Yield: 4 Servings
 
      2    Pheasant*
    1/2 c  Flour
      8 tb Butter (up to 10)
    1/3 c  Calvados
      1 ts Salt
    1/2 ts Pepper
    1/3 c  Dry white wine
      1 c  Half & half
      3    Egg yolks; beaten
      6    Green apples; thinly sliced
    1/4 c  Sugar
 
  *Boned breasts & thighs.
  
  Dredge pheasant in flour; saute in butter until
  ivory colored - not browned, 3-4 minutes. Pour
  Calvados over; flame. As flames subside, turn meat
  once or twice. Add salt, pepper and wine. Bring to
  a boil; lower heat and simmer, partially covered,
  6-8 minutes. Do not overcook! Transfer pheasant to
  serving platter; keep warm.
  
  Add a few more drops Calvados to skillet. Mix half
  & half and eggs; stir into pan slowly, stirring
  constantly, over medium heat. Cook until sauce
  thickens but doesn't boil.
  
  In a different skillet, sauce apples in 2
  tablespoons butter until golden, about 5 minutes.
  Sprinkle sugar over top and cook until glazed.
  Arrange around pheasant on platter. Pass gravy
  separately.
  
  Makes 4-6 servings.
 
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