Pheasant à la Normande

Ingredients

• 1 pheasant
• butter
• 6 sweet apples of medium size
• a few spoonfuls fresh cream

Instructions

1. Colour the pheasant in butter.
2. Separately, quarter, peel and slice 6 medium sweet apples and toss them in butter.
3. Line the bottom of a terrine with a layer of these apples.
4. Place the coloured pheasant on top and surround it with the rest of the apples.
5. Sprinkle with a few spoonfuls of fresh cream.
6. Cover and cook in the oven for 20 to 25 minutes.
7. Serve just as it is.