How to cook
Heat the oven to 370°F (190 °C). Heat the butter and oil in a deep pan, add the bacon and onion and braise them. Take them out of the oil and leave them aside.
Braise the pieces of pheasant in the same oil. Take them out and leave them aside also.
Put all of the cooked products in the cleaned pan, add the calvados and 2/3 cup (150 ml) water, cover and cook on low heat for about 10 min.
Transfer the products to a baking dish, cover and bake 15 min. Add half the cream during cooking. Take the dish out and then the pheasant.
Leave the sauce to reduce, then blend it. Put the sauce and pheasant back into the baking dish. Season with salt and black pepper to taste and serve.