Pheasant With Cranberry & Red Wine Sauce & Caramelised Ap
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Schwartz, Schwartz2 | 4 | Servings | |
INGREDIENTS
| 1 | T | Oil |
| 1 | Brace of pheasant | |
| 5 | T | Cranberry sauce |
| 1 | Orange, Juice of | |
| 125 | Red wine, 4 fl oz | |
| 300 | Chicken stock, 1/2 pint | |
| 2 | t | Schwartz Citrus Pepper |
| 1/2 | t | Schwartz Ground Cinnamon |
| 1 | t | Tomato pure |
| 1 | T | Cornflour |
| 25 | g | Butter, 1oz |
| 1 | T | Caster sugar |
| 1 | t | Schwartz Pork Sage and Apple |
| Seasoning | ||
| 2 | Apples, sliced into 4 rings | |
| and cored |
INSTRUCTIONS
Pre-heat the oven to 180C, 350F, Gas Mark 4. Heat the oil in a roasting tin and fry the pheasants until lightly browned, leaving the pheasants upside down. Blend all ingredients together except the cornflour and add to the roasting tin. Bring to the boil. Roast for 1-1 1/2 hours until cooked. Remove the pheasants. Blend the cornflour with 1tbs water and add to the sauce in the tin. Bring back to the boil, stirring until thickened. Meanwhile, make the caramelised apples by melting the butter and sugar in a frying pan. Add the Pork Sage and Apple Seasoning and apple rings and fry until softened, turning one. Serve with the pheasants and Cranberry & Red Wine Sauce. Hints & Tips Try making parsnip game chips by thinly slicing 1 large parsnip and shallow frying in oil. Fried breadcrumbs with Schwartz Pork Sage and Apple seasoning is also an ideal accompaniment for game. Roast potatoes with Schwartz Mixed Herbs and Garlic Granules taste extra special. Serve the pheasants with Schwartz Luxury Bread Sauce to complete the meal. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 137
Calories From Fat: 77
Total Fat: 8.7g
Cholesterol: 13.4mg
Sodium: 12.7mg
Potassium: 92.8mg
Carbohydrates: 15.5g
Fiber: 1.1g
Sugar: 13.7g
Protein: <1g