Eversfield Pheasant in Apples and Cider
6-8
10 minutes
35 minutes
Game
Caramelised onions, streaky bacon and cider combine in the perfect recipe for roast pheasant. Best served with seasonal vegetables or rice.
Ingredients
- 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
- 50g butter
- 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
Directions
- 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.
