Name: Pheasant Normandy
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Ingredients: 4 tablespoons unsalted butter; 2 cooking apples, (cored and sliced into wedges); Flour for dredging; 4 to 6 pheasant legs (with thighs); Salt; 1 large onion, (sliced root to top); 1/2 cup Calvados or other apple brandy; 2 cups apple cider; 1 teaspoon dried thyme; 1/4 cup heavy whipping cream