There is something about the combination of pheasant and apples that just sings. Why not try it for yourself with this delicious pheasant with apple and cider recipe.
- 1 whole pheasant
- 1 large onion, diced
- 4 garlic cloves, minced
- 500ml cider
- 2-3 eating apples, cored and cut into chunky slices
- 1 tbsp cornflour
- 4 generous tbsp creme fraiche (French if you can get it)
- 80g diced pancetta or bacon
- Honey to taste (the amount you need will depend on the sweetness of the cider)
- A handful of fresh thyme and a bit more to sprinkle on before serving
- 250ml chicken stock
- Olive oil
- Salt and pepper
- Your choice of potatoes and vegetables
1Pour some olive oil to cover the bottom of a lidded pan. Heat it then cook the pheasant in it until browned.
2Remove the pheasant and add the onions. Cook for a few minutes until soft then add the pancetta and cook for a further 3-4 minutes.
3Put the pheasant back in the pan, add the thyme and pour in the stock.
4Cook gently for 20 minutes with the lid on then add the apples.
5Cook for a further 15 minutes until the juices of the pheasant run clear when you pierce the inside of the thigh.
6Remove the pheasant and stir in the crème fraiche. Add honey, salt and pepper to taste.
7Mix the cornflour with a little water and pour into the pan. Heat, stirring until sauce thickens.
8Serve the pheasant with generous helpings of the sauce and vegetables of your choice.
Recipe from Wild & Game