Norman cooking uses the local ingredients and the most important ones are dairy produce and apples. In practice that means, butter, cream, apples, cider and calvados.
Pheasant is surprisingly cheap these days, so this is by no means a luxury dish, although it is a pretty classic combination.
I sautéed the seasoned breasts in butter for about three minutes on each side and left them in a warm oven to rest while I made the sauce.
I sautéed some cubes of Cox’s apples in the same butter that I’d used for the pheasant and then flambéed them with a good glug of calvados.Once the flames had died down, I added some crème fraiche and the juices that had come out of the pheasant while it was resting. Once the sauce was amalgamated, I served the sliced breasts with mustard mash and some steamed chard, with the apple pieces and sauce spooned over the top.
The whole thing took about 25 minutes to prepare and cook and was delicious.