INGREDIENTS

INSTRUCTIONS

STUFFING
Coat the pheasants in seasoned flour. Add a knob of butter to a frying pan
and heat over a medium heat. Place the pheasants into the pan and fry until
golden on all sides.
Take the celery, onion, carrots and bouquet garni and add to a casserole
dish with a knob of butter and sweat for 6-7 minutes, stirring
occasionally.
Add 1/2 bottle of white wine and 1 pint of chicken stock to the casserole
dish. Add the pheasants and place into a preheated oven - 200C/gas 4 for
15    minutes.
After 15 minutes, remove the pheasants from the oven and allow to settle
for 2-3 minutes. Take out the pheasants and set aside to keep warm. Put the
stock on a low heat to simmer.
Stuffing apples:
Heat 2oz of butter in a pan and add the onion, sage, parsley and
breadcrumbs and leave them to sweat for 10 minutes, stirring occasionally,
allow to cool slightly.
Beat the egg and add to the stuffing mix, stirring to combine. Take out the
cores of 4 apples. Take a knife and make a skin deep cut around the
circumference of the apples to prevent bursting.
Fill the apple cavity with the stuffing and place in the oven for 12-15
minutes. Add knob of butter to a pan on a medium heat and add the bacon.
Cook until crispy and golden, add the mushrooms and onions and simmer until
the onions are tender. Remove the legs and breast from the pheasants, chop
up the carcasses and add to the sauce. Bring to the boil and simmer for
15-20 minutes.
Using a mouli-legume pass the vegetables and carcasses through the sieve
into the remaining stock. Return the sieved juices and 1/4 pint of water to
the pan and bring to the boil again to reduce the stock.
Add 2 shots of Calvados to flamb. to the bacon, onions and mushroom dish.
Allow the flame to burn off the alcohol, eventually going out on its own.
Add these to the pheasant joints to the sauce bowl. Place the pheasants
with their vegetables on a serving platter and garnish with fried apple
'balls' and chopped parsley.
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