| 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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