For the sauce (per 2 persons) reduce 200 ml apple juice and 20 ml Calvados till 1/3 is left, then add 200 ml cream and reduce again till nice and thick.
Just before serving: cut an apple in small cubes and add to the sauce
Pan-fry 2 pheasant breasts in butter, softly so the don't dry out, about 4 mins per side.
Serve with sauerkraut, casselerrib and potato croquettes
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