1 pheasant
1/2 cooking apple, peeled, cored and chopped
1 sprig thyme or a teaspoon dried thyme
salt and freshly ground black pepper
1 tablespoon redcurrant jelly
1 tablespoon double cream (heavy cream)
1/2 cooking apple, peeled, cored and chopped
1 sprig thyme or a teaspoon dried thyme
salt and freshly ground black pepper
1 tablespoon redcurrant jelly
1 tablespoon double cream (heavy cream)
method
1. Preheat the oven to gas mark 7 / 425°F / 220°C
2. Stuff the pheasant with the apple pieces and thyme, and season generously.
3. Wrap the breast with a piece of buttered greaseproof paper. Put it in an ovenproof casserole, put on the lid and place it in the oven for an hour.
4. About 10 minutes before the end of the cooking time, take off the lid and remove the buttered paper.
5. The pheasant will have cooked in its own juices and those of the apple, and will be lovely and moist.
6. Cook it uncovered for the last 10 minutes to allow the breast to brown.
7. When cooked, take it out and put to rest in a warm place for 5 minutes.
8. Take the apple out of the pheasant and place in a little non-stick saucepan.
9. Add the redcurrant jelly and double cream, and heat until the thyme flavoured apple has completely pureed, and the redcurrant jelly and cream have mixed into it.
10. Carve the pheasant as you would a chicken and serve some of the sauce on each plate to eat with it.
2. Stuff the pheasant with the apple pieces and thyme, and season generously.
3. Wrap the breast with a piece of buttered greaseproof paper. Put it in an ovenproof casserole, put on the lid and place it in the oven for an hour.
4. About 10 minutes before the end of the cooking time, take off the lid and remove the buttered paper.
5. The pheasant will have cooked in its own juices and those of the apple, and will be lovely and moist.
6. Cook it uncovered for the last 10 minutes to allow the breast to brown.
7. When cooked, take it out and put to rest in a warm place for 5 minutes.
8. Take the apple out of the pheasant and place in a little non-stick saucepan.
9. Add the redcurrant jelly and double cream, and heat until the thyme flavoured apple has completely pureed, and the redcurrant jelly and cream have mixed into it.
10. Carve the pheasant as you would a chicken and serve some of the sauce on each plate to eat with it.
serving amount
serves two to four
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