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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.
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.
