PHEASANT FILET GOLDEN WITH APPLES AND PEARS

1. Preheat the oven at 200 °C.
2. Peel the onions and finely chop them. Peel the apples and chop them in small dice. Wash and chop the parsley.
3. Fry the onion in 1 tablespoon of oil for one minute while stirring. Add the game stock, a teaspoon of thyme and 20cl of calvados. Leave to reduce 2/3 of it for 10 minutes.
4. Add the apple pieces and cook on slow heat for 5 minutes. Add salt and pepper.
5. Put the pears and the cranberries in the oven for 15 minutes.
6. Brown the pheasant filets in 2 tablespoons of olive oil for 3 minutes on high heat.
7. Add the remaining 5cl of calvados, add salt, pepper and 1/2 teaspoon of thyme. Cover and leave to cook on low heat for 6 to 8 minutes.
8. Remove the meat from the pan, keep it warm and pour the apple sauce in the pan. Heat up the sauce and add the cream.
9. Serve the pheasant filets on a warm dish, placing the pears all around. Pour some sauce on top.

Serve with potato cakes and a glass of Saint-Emilion!