Pleasant Pheasant Dishes

Pheasant with Cream and Apples
Pleasant Pheasant Dishes >>

This recipe came from one of our lovely customers who did not have access to a computer, and painstakingly wrote out the whole recipe by hand for us and posted it to us at the office .... her time and effort is reflected in her culinary skills! Thank you Mrs. Bradley!!

Ingredients: 1 Plump Young Pheasant (from Alternative Meats!)
1 oz of butter; 1 tablespoon oil; 2 medium cooking apples; 6 fluid oz cider; 4 oz double cream; freshly milled salt and black pepper.



Method: Heat the butter and oil together in a casserole dish or heavy based pan on the top of the cooker, season pheasant with salt and pepper and brown. Turn the bird regularly so that it is evenly browned, and then add onion to soften. Meanwhile, core and peel apples. Slice into chunky slices, stir them into casserole. Add cider and put bird over a low heat for about an hour, turning bird onto the other side when about half way through. When the bird is cooked, remove onto a serving dish. Simmer the liquid until it is reduced, and then add cream and season with freshly milled salt and pepper to taste. Stir, heating gently and then pour over bird and serve. As an alternative, use dry white wine instead of cider.