| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1 |
|
Brace of pheasant |
| 5 |
tb |
Cranberry sauce |
| 1 |
|
Orange; Juice of |
| 125 |
ml |
Red wine; (4 fl oz) |
| 300 |
ml |
Chicken stock; (1/2 pint) |
| 2 |
ts |
Schwartz Citrus Pepper |
| 1/2 |
ts |
Schwartz Ground Cinnamon |
| 1 |
ts |
Tomato pur.e |
| 1 |
tb |
Cornflour |
| 25 |
g |
Butter; (1oz) |
| 1 |
tb |
Caster sugar |
| 1 |
ts |
Schwartz Pork Sage and Apple Seasoning |
| 2 |
|
Apples; sliced into 4 rings |
|
|
; and cored |
INSTRUCTIONS
CARAMELISED APPLES
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
1. Try making parsnip game chips by thinly slicing 1 large parsnip and
shallow frying in oil.
2. Fried breadcrumbs with Schwartz Pork Sage and Apple seasoning is also an
ideal accompaniment for game.
3. Roast potatoes with Schwartz Mixed Herbs and Garlic Granules taste extra
special.
4. Serve the pheasants with Schwartz Luxury Bread Sauce to complete the
meal.
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