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Serves two.
Ingredients.
Two pheasant breasts cut into three or four pieces. (This is where you can remove any shot)
Four apples. Cox`s are best but cooking apples will suffice.
Four ounces of butter
One small glass of brandy, according to taste!!
1/2 pint of double cream.
Method.
Peel, core and slice the apples. Melt the butter in a pan and saute the apples in the butter. remove to a plate and add the pheasant breasts to the juices in the pan.
Brown each side then add the brandy and set fire to it.
Place the apples in the bottom of a casserole dish, then the pheasant on top. Pour in the cream and cook for 30 minutes at a gentle heat. Gas mark 4. 180 degrees C.
John.
Ingredients.
Two pheasant breasts cut into three or four pieces. (This is where you can remove any shot)
Four apples. Cox`s are best but cooking apples will suffice.
Four ounces of butter
One small glass of brandy, according to taste!!
1/2 pint of double cream.
Method.
Peel, core and slice the apples. Melt the butter in a pan and saute the apples in the butter. remove to a plate and add the pheasant breasts to the juices in the pan.
Brown each side then add the brandy and set fire to it.
Place the apples in the bottom of a casserole dish, then the pheasant on top. Pour in the cream and cook for 30 minutes at a gentle heat. Gas mark 4. 180 degrees C.
John.
