Cooking With Game

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    Pheasant in cider and apple.

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    Pheasant in cider and apple.

    Post  Admin on Mon May 10, 2010 11:20 am

    For 4 people.

    2 local pheasants, skinned and jointed to breast and leg.
    1 medium sized local cooking apple -diced
    1 medium sized onion - chopped
    1/2 - 3/4 pint of local cider
    Seasoned flour
    1/4 pint fresh chicken stock
    Fresh herbs - stem of rosemary, sage, bay leaf and parsley
    1 tablespoon olive oil
    1 tablespoon flour

    Method
    Turn oven onto gas mark 3.

    Toss joints in seasoned flour.

    Fry in oil until browned (about 3 - 4 minutes).

    Remove. Add onions and soften for 5 minutes.

    Add flour, cook for 2 - 3 minutes.

    Remove from heat. Gradually add stock and cider.

    Return to heat and boil, then let it simmer for 2 - 3 minutes. Season.

    Add apples and herbs and the pheasant and put the lid on.

    Cook in the oven very slowly for 1 1/2 hours (slowly).

    Serve with Duchesse potatoes and braised red cabbage.

      Current date/time is Sat Aug 19, 2017 4:32 pm