Eversfield Pheasant in Apples and Cider
Caramelised onions, streaky bacon and cider combine in the perfect recipe for roast pheasant. Best served with seasonal vegetables or rice.
6-8 Eversfield pheasant breasts
6 rashers streaky bacon
2 tbsp flour seasoned with black pepper
1 tbsp plain flour
3 large cooking apples
2 onions, coarsely chopped
275ml (half a pint) cider (strong and dry is best)
200ml crème fraiche
200ml chicken stock or if you can make it or get it, game stock
Dust the pheasant breasts in the seasoned flour and brown in a large casserole dish in the butter.
Next, remove and set to one side.
Add the bacon, cut into chunks and fry until cooked, add the onions and peeled, chopped and cored apples and cook for about 10 minutes over a medium heat.
Add the tablespoon of plain flour and stir in well, cooking for a couple of minutes.
Add the cider and stock and stir well bringing to the boil.
Add the pheasant breasts and then lower the heat to simmer for 20-25 minutes.
Before serving, add the crème fraiche and stir in gently.
Serve with seasonal vegetables or rice.l vegetables or rice.