- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 pheasants, cleaned
- 100g bacon lardon
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 celery stick, chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 4 sage sprigs, leaves chopped
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 2 eating apples, cored and cut into large chunks
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 500ml cider
Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
- 300ml chicken stock
- 1 Savoy cabbage, finely shredded
- 100ml double cream
- mashed potato, to serve (optional)
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
Heat oven to 190C/170C fan/gas 5. Melt the butter in a large non-stick flameproof dish. Season the pheasants, add to the dish and brown on all sides. Remove from the dish and set aside.
Add the bacon, onion, celery and sage to the dish and cook for 10 mins until the onion is soft and the bacon is crisp. Carefully pour off any excess fat.
Return the pheasants to the dish and scatter over the apples. Pour over the cider and the chicken stock, bring to a simmer, cover with a lid and cook in the oven for 25 mins until the birds are cooked through.
Remove the birds from the dish and keep warm. Return dish to the hob over a high heat. Let the liquid bubble until reduced by half, then add the cabbage, cover with a lid and cook for 3 mins. Add the cream, check the seasoning, and continue cooking for 1 min more. Serve the pheasant on top of the cabbage mixture with some mashed potato, if you like.