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.

A Message from our Provider:

“Jesus: the human face of God”