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CATEGORY CUISINE TAG YIELD
2 Servings

INGREDIENTS

1 Pheasant cut into 4
1/2 T Butter
1/2 T Oil
6 Shallots, peeled
1 Bayleaf
2 Sprigs fresh thyme
50 Calvados brandy
425 Sweet cider
1 T Tomato puree
2 Rashers smoked streaky bacon
Salt and pepper
1 oz Buerre Marie
1 Sprig fresh thyme for
decoration
2 Apples, sliced into 8
wedges
4 oz Caster sugar
1 oz Butter
1/4 t Ground cinnamon

INSTRUCTIONS

Melt the butter and oil together in a heavy frying pan, then season
the pheasant. Place the legs into the pan and brown both sides. Place
the breast carcass into the pan and brown. Add the shallots and  brown,
add the bacon. Pour over the calvados brandy and flame and  turn off.
Add the cider and bring up to simmering point.  Add the bayleaf, tomato
puree and the sprigs of thyme. Cover with a  lid and place into the
oven, cook gently for approximately 1 hour,  until tender.  When cooked
remove the bird and keep warm. Strain the liquid into a  saucepan and
reduce. to thicken a piece of beurre Marie may be  whisked in.
Caramelised apples: Melt the sugar with the butter until golden brown.
Carefully add the peeled, cored and sliced apples. Coat in the  caramel
and cook gently.  Remove from the pan and dust with cinnamon.  To
serve: Plate the pheasant, coat with the sauce and scatter with
caramelised apples. Decorate with a sprig of fresh thyme.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1212
Calories From Fat: 197
Total Fat: 22.4g
Cholesterol: 90.9mg
Sodium: 187.4mg
Potassium: 4367mg
Carbohydrates: 220.1g
Fiber: 42.1g
Sugar: 108.1g
Protein: 52.6g


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