| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Food networ, Food5, New | 1 | servings | ||
INGREDIENTS
| 50 | g | Butter |
| 30 | ml | Olive oil |
| 1 | Brace pheasant; dressed | |
| Salt and pepper | ||
| 4 | Red skinned dessert apples | |
| 3 | tb | Lemon juice |
| 150 | ml | Dry cider |
| 2 | tb | Calvados or brandy |
| 1 | tb | Plain flour |
| 4 | tb | Water |
| 7 | fl | Creme fraiche |
| 1 | sm | Bunc fresh parsley |
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.
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