INGREDIENTS

INSTRUCTIONS

Place the pheasant on a non-stick pan with the chopped carrot, celery,
garlic and herbs. Put in a hot oven for 20 minutes.  Take the cored
apples and run a knife skin deep around the  circumference, to prevent
the skin from splitting whilst cooking.  Stuff the apples with the pork
stuffing or pate. Remove the pheasant  from the oven and place on a
chopping board. Place the pan with the  vegetables on a medium heat
adding the bacon from the bird. Carve the  pheasant, removing the
wings, thighs and the breast meat and place to  one side. Turn the heat
up and pour in the Calvados to the vegetables  to de-glaze the pan, be
careful of the flames. Stir well to lift the  meat etc. from the bottom
of the pan. Add the cider and stock and  stir.  Chop up the pheasant
carcass and add the bones to the pan, stir to  reduce down. Leave for
15 minutes.  Meanwhile, return the pheasant meat to the oven with the
apples that  are cooking, just to keep warm. Once the vegetable
saucepan has  reduced down, pass the juices through a sieve into a hot
pan. With  the back of a spoon push down the pulp, extracting all the
juices, so  you are left with a nice evaporated sauce. Add a splash of
double  cream to the hot pan of sauce, swirl to mix in. Remove the meat
from  the oven with the apples and place on a serving dish, pouring the
sauce over the top. Serve immediately.  Converted by MC_Buster.  Per
serving: 1910 Calories (kcal); 87g Total Fat; (49% calories from  fat);
191g Protein; 12g Carbohydrate; 590mg Cholesterol; 787mg Sodium  Food
Exchanges: 0 Grain(Starch); 26 1/2 Lean Meat; 2 1/2 Vegetable; 0
Fruit; 2 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 67
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 96.2mg
Potassium: 468.7mg
Carbohydrates: 14.4g
Fiber: 4.7g
Sugar: 4.8g
Protein: 2g