1 cooking apple, peeled and cored
2 hen pheasants
pork fat or 6 rashers streaky bacon, rinded
few sprigs of thyme
1 onion
2 tbsps Calvados (apple brandy) or brandy
1 1/2 oz (40 g) unsalted butter
4 eating apples, peeled and cored
5 fl oz/150 ml single cream
2 hen pheasants
pork fat or 6 rashers streaky bacon, rinded
few sprigs of thyme
1 onion
2 tbsps Calvados (apple brandy) or brandy
1 1/2 oz (40 g) unsalted butter
4 eating apples, peeled and cored
5 fl oz/150 ml single cream
method
1. Place 1/2 cooking apple inside each pheasant. Cover birds with a thin layer of pork fat or bacon rashers and secure with string.
2. Place pheasant on a rack in a roasting tin and pour a little boiling water into the tin. Add a few sprigs of thyme and an unpeeled and halved onion to the water.
3. Cover the whole tin with foil and bake at Mark 3 (160°C) 325°F for 30 minutes.
4. Remove the foil and fat. Increase the oven temperature to Mark 5 (190°C) 375°F for 35 minutes to brown the breast.
5. Remove birds and keep warm Spoon off fat from roasting juices, add Calvados to deglaze.
6. Melt the butter in a frying pan, add the apples and saute gently for 5 to 10 minutes until softened. Add the roasting juices and the Calvados.
7. Stir in the cream and warm gently. Pour over pheasant and serve immediately.
2. Place pheasant on a rack in a roasting tin and pour a little boiling water into the tin. Add a few sprigs of thyme and an unpeeled and halved onion to the water.
3. Cover the whole tin with foil and bake at Mark 3 (160°C) 325°F for 30 minutes.
4. Remove the foil and fat. Increase the oven temperature to Mark 5 (190°C) 375°F for 35 minutes to brown the breast.
5. Remove birds and keep warm Spoon off fat from roasting juices, add Calvados to deglaze.
6. Melt the butter in a frying pan, add the apples and saute gently for 5 to 10 minutes until softened. Add the roasting juices and the Calvados.
7. Stir in the cream and warm gently. Pour over pheasant and serve immediately.
serving amount
serves 4
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