Roasted Pheasant and Apple-Calvados Chutney

Roasted Pheasant and Apple-Calvados Chutney
  • 4 servings
  • 0:15 Preparation
  • 0:50 Cooking
  • 1:15 Total Time

Ingredients

Add all
  • 2

    whole pheasants

  • salt and ground black pepper to taste

  • 2 Tbsp.
    (30 mL)

    extra-virgin olive oil

  • 1

    bouquet of fresh thyme

  • extra-virgin olive oil

  • 1

    red onion, thinly sliced

  • 2

    cortland apples, peeled, diced

  • 1/3 cup
    (80 mL)

    currants

  • 1/2 cup
    (125 mL)

    calvados

  • 1 Tbsp.
    (15 mL)

    cider vinegar

  • 1 Tbsp.
    (15 mL)

    honey

  • 2

    juniper berries, chopped finely

  • 1/2 tsp.
    (2 mL)

    lemon zest

Preparation

Preheat the oven to 400°F (200°C).

Generously season the pheasants inside and out, and baste them with the oil.

Divide the bouquet of thyme and insert in the cavity of each pheasant. Truss.

In an oiled roasting pan, place the pheasants on their left side; cook for 15 minutes. Turn the pheasants on the right; cook another 15 minutes.

Turn the pheasants breast side up and cook 10 to 20 minutes, basting often with the cooking fat.

Use a meat thermometer to check the internal temperature of the thigh; the bird is cooked at 160°F (70°C).

Remove from the oven, keep warm and let rest for 10 minutes.

To make the chutney: sauté the onions in the oil over medium heat until they turn translucent. Add the apples and cook for 10 minutes to brown them.

Add the remaining ingredients and simmer for 10 to 15 minutes.

Carve the pheasants into serving pieces and serve with the chutney.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007