Name: Pot Roast Pheasant with Caramelised Apples
Ingredients: 1 Pheasant cut into 4; 1/2 tb Butter; 1/2 tb Oil; 6 Shallots; peeled; 1 Bayleaf; 2 Sprigs fresh thyme; 50 ml Calvados brandy; 425 ml Sweet cider; 1 tb Tomato puree; 2 Rashers smoked streaky bacon; Salt and pepper; 1 oz Buerre Marie; 1 Sprig fresh thyme for decoration; 2 Apples; sliced into 8; ; wedges; 4 oz Caster sugar; 1 oz Butter; 1/4 ts Ground cinnamon

“But some truths ought to be kept back from the people,” you will say, “lest they should make an ill use thereof.” That is Popish doctrine It was upon that very theory that the priests kept back the Bible from the people. They did not give it to them lest they should misuse it. Besides all this, remember that men do read the Scriptures and think about these doctrines and often make mistakes about them. Who then, shall set them right if we who preach the Word hold our tongues about the matter?

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
		Coxon’s kit, Coxon2	2	servings

INGREDIENTS

1		Pheasant cut into 4
1/2	tb	Butter
1/2	tb	Oil
6		Shallots; peeled
1		Bayleaf
2		Sprigs fresh thyme
50	ml	Calvados brandy
425	ml	Sweet cider
1	tb	Tomato puree
2		Rashers smoked streaky bacon
		Salt and pepper
1	oz	Buerre Marie
1		Sprig fresh thyme for decoration
2		Apples; sliced into 8
		; wedges
4	oz	Caster sugar
1	oz	Butter
1/4	ts	Ground cinnamon

INSTRUCTIONS

CARAMELISED APPLES
Melt the butter and oil together in a heavy frying pan, then season the
pheasant. Place the legs into the pan and brown both sides. Place the
breast carcass into the pan and brown. Add the shallots and brown, add the
bacon. Pour over the calvados brandy and flame and turn off. Add the cider
and bring up to simmering point.
Add the bayleaf, tomato puree and the sprigs of thyme. Cover with a lid and
place into the oven, cook gently for approximately 1 hour, until tender.
When cooked remove the bird and keep warm. Strain the liquid into a
saucepan and reduce. to thicken a piece of beurre Marie may be whisked in.
Caramelised apples: Melt the sugar with the butter until golden brown.
Carefully add the peeled, cored and sliced apples. Coat in the caramel and
cook gently.
Remove from the pan and dust with cinnamon.
To serve: Plate the pheasant, coat with the sauce and scatter with
caramelised apples. Decorate with a sprig of fresh thyme.
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