ingredients
serves 6-8
2 large oven-ready pheasants
salt and pepper
2 tbsp All purpose flour, plus extra to dust
4 crisp eating apples, such as Granny Smiths
1 tbsp lemon juice
1/4 cup butter
4 rindless fatty bacon rashers, halved
2 onions, peeled and chopped
2 celery sticks, chopped
1 tbsp dried juniper berries, lightly crushed
1 inch piece fresh root ginger, peeled and finely chopped
1/2 pint pheasant or chicken stock
1 1/4 - 1 1/2 pints dry cider
1/4 pint heavy cream
method
1. Cut each pheasant into 4 portions, season with salt and pepper, and dust with flour. Quarter, core and cut the apples into wedges, then toss in the lemon juice.
2. Melt the butter in a large flameproof casserole and brown the pheasant portions, in batches, over a high heat until deep golden brown on all sides. Remove with a slotted spoon and set aside.
3. Add the bacon to the casserole and fry for 2 - 3 minutes until golden. Add the onions, celery, apples, juniper and ginger, and cook for 8 - 10 minutes. Stir in the flour and cook, stirring, for 2 minutes, then add the stock and cider and bring to the boil, stirring.
4. Return the pheasant to the casserole and bring to a simmer. Cover and cook at 170°C (150°C fan oven) for 45 minutes to 1 hour, or until the pheasant is tender (timing depends on age).
5. Lift out the pheasant and put into a warmed dish; keep warm. Strain the sauce through a sieve and return to the casserole. Stir in the cream, bring to the boil and let bubble for 10 minutes or until syrupy. Return the pheasant to the sauce and check the seasoning before serving.
