INGREDIENTS

INSTRUCTIONS

Melt 25g of the butter with 1tbsp of olive oil in a large pan over a medium
heat and brown the pheasant on all sides. Remove to a plate and season
well.
Core the apples and slice thickly. Place half the slices in a bowl of water
with the lemon juice and refrigerate for use as a garnish. Add the
remaining slices to the pan and gently fry for 5 minutes until softened.
Add the cider and de-glaze the pan, scraping any cooked juices off the
bottom. Return the pheasant to the pan and pour the Calvados or brandy over
them.
Cover and cook at 150C/300F/gas 2 for 2-2 1/2 hours until the pheasant
juices run clear when the thigh is pierced with a fine skewer. Remove the
pheasant, cover and keep warm. Puree the sauce in a food processor then
pass through a sieve and return to the pan. Blend the flour with the water
and stir into the sauce then bring up to simmering point, stirring
constantly. Simmer for 2 minutes then stir in the creme fraiche, heat
through and serve garnished with the remaining apple slices and some
chopped parsley.
Drain the prepared apple slices and quickly saute in the remaining butter
and oil in a shallow pan until lightly caramelised.
Serve the pheasant surrounded by the sauce and garnished with caramelised
apple slices and chopped parsley.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“How impersonal God seems is a measure of the distance you have put between yourself and God”