ingredients
serves 4 to 6
1 tablespoon oil
1/4 cup butter
1 plump oven-ready pheasant
4 fl oz Calvados
1 onion, thinly sliced
2 sticks celery, thinly sliced
1/2 pound Cox's apples, peeled and sliced
2 tablespoons All purpose flour
4 fl oz white wine
1/2 pint chicken stock
salt and pepper
1/4 pint heavy cream
method
1. Heat the oil and 2 tablespoons of the butter in a skillet and cook the bird, turning occasionally, until browned.
2. Add and ignite the Calvados. Transfer the pheasant to a flameproof casserole. Saute the onion in the remaining butter for 5 minutes.
3. Add the celery and apple, cook for 5 minutes, then stir in the flour, wine and stock.
4. Bring to the boil, stirring, season and pour over the pheasant. Cover and simmer for 45 to 50 minutes.
5. Lift the pheasant on to a serving dish and keep it hot. Liquidise or sieve the sauce, skimmed of fat, bring to the boil, whisk in the cream and heat without boiling.
6. Season and serve with the pheasant.
