A recipe that celebrates seasonal produce and simplicity
Pheasant and Apple Stew
Rated 3.0 stars by 2 users
Author:
Servings
4
Prep Time
10 minutes
Cook Time
1 hour
The classic combination of pheasant and apples make this stew a real taste of the countryside
Ingredients
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1 wild pheasant
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1kg seaonal British apples, peeled and cored
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250ml organic apple juice
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50g salted butter
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1 onion, chopped
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½ tsp juniper berries
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2 bay leaves
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¼ tsp dried thyme
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1 tbsp flour
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Sea salt and cracked black pepper
Directions
Melt the butter in a large oven proof pan with a lid and brown the pheasant on each side
Add the chopped onion, juniper berries, thyme, bay leaf, stir welll an pour over your apple juice. Season with salt and pepper
Bring the apple juice to a boil, add the whole, peeled and cored apples and reduce the heat to a gentle simmer
Place the lid on the pot and simmer gently until the pheasant is tender, approx 30 minutes. Check occasionally and add a splash of water if it looks like the pan is getting dry.
When the pheasant is cooked, remove the pheasant and apples with a slotted spoon and set aside on a serving dish
Increase the heat under the pan and stir through a tablespoon of flour to thicken the pan juices. Add enough water to make a gravy. You can strain the gravy or leave the onions and herbs if you prefer
Serve your pheasant, apples and gravy with mashed potato and seasonal veg
By Eversfield Organic
