Pheasant with Apples

pheasant with apples

Pheasant with Apples

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Servings: 8
Calories: 852


  • 1 cooking apple peeled and cored
  • 2 hen pheasants
  • pork fat or 6 rashers streaky bacon rinded
  • few sprigs of thyme
  • 1 onion
  • 2 tbsp Calvados apple brandy or brandy
  • 1 1/2 oz unsalted butter
  • 4 eating apples peeled and cored
  • 5 floz single cream


  • Place 1/2 cooking apple inside each pheasant. Cover birds with a thin layer of pork fat or bacon rashers and secure with string.
  • 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.
  • Cover the whole tin with foil and bake at Mark 3 (160°C) 325°F for 30 minutes.
  • Remove the foil and fat. Increase the oven temperature to Mark 5 (190°C) 375°F for 35 minutes to brown the breast.
  • Remove birds and keep warm Spoon off fat from roasting juices, add Calvados to deglaze.
  • 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.
  • Stir in the cream and warm gently. Pour over pheasant and serve immediately.
Calories: 852 kcal
Carbohydrates: 18 g
Protein: 80 g
Fat: 48g
Saturated Fat: 18 g
Trans Fat: 1 g
Cholesterol: 285 mg
Sodium: 254 mg
Potassium: 1023 mg
Fiber: 3 g
Sugar: 12 g
Vitamin A: 992 IU
Vitamin C: 24 mg
Calcium: 66 mg
Iron: 4 mg
Ingredients Game, Pheasant
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