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Pheasant (Or Chicken) Normandy Stew with Apples and Cream
Ingredients
  • 4 to 6 Tbsp butter unsalted
  • 4 med apples granny smith or pink lady
  • 3 lbs pheasant breasts or legs or both
  • 1 large onion sliced
  • ½ cup apple brandy Calvados if available
  • 2 cups apple cider unprocessed
  • 3 to 5 sprigs fresh thyme or 1 tsp dried - reserve some fresh thyme for garnish
  • ½ cup heavy cream
  • 1 Tbsp dijon mustard
  • 1 to 2 tsp salt
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