Pheasant with Apples and Calvados
Pheasant is generally casseroled but if you have a young bird, shot at the beginning of the season try this scrumptious dish. The gaming season ends on January 31st where they have a cock day, the aim to kill of the majority of males, allowing the females limited choice !!!!
Preparation time: 15 minutes Quantity: Serves 2 Cooking time: 40 minutes
Ingredients
1 tablespoon olive oil
1 young pheasant - prepared
30g / 1 oz butter - melted
2 sour apples - cored, peeled and quartered
1 carton / 230-150 ml double cream
45 ml Calvados ( 1 & 1/2 measures)
seasoning
Tip - if you don’t like Calvados replace with Gin
Method
- Heat the oil in a frying pan
- Seal of the pheasant until nicely brown on all sides
- Place on a roasting tin with the apple slices around the bird
- Brush the bird and the apples with the butter and season well
- Cook in a preheated oven gas gas 7 / 220*c for 35 - 40 minutes
- When cooked, pour any cavity juices in to the roasting tray, remove the bird and rest covered
- Place the tray with the apples back on the stove top
- Cook on a medium flame
- Pour in the Calvados, tip to the side slightly so the flame catches the Calvados and burns of the alcohol
- Add the cream and boil till thickened
- Season to taste
- Serve with the Pheasant or cut up the pheasant in to 2 breast and 2 leg portions and cover with the sauce