A plate serving pheasant braised with leeks, cider & apples

Pheasant braised with leeks, cider & apples

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 10 mins Cook: 50 mins

More effort

Serves 2 - 4

Need an impressive autumnal dish to serve at a dinner party? Try this pheasant with pickled apples, leeks and hazelnuts. Serve with our celeriac colcannon

Nutrition and extra info

Nutrition: Per serving

  • kcal874
  • fat52g
  • saturates17g
  • carbs16g
  • sugars15g
  • fibre4g
  • protein66g
  • salt2.2g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large pheasants, jointed
  • 2 leeks, washed, trimmed and sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 rashers of smoked streaky bacon



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 3 sprigs of thyme, leaves picked


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 Bramley apples, thickly sliced
  • 2 tbsp brandy or calvados



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 800ml dry cider
  • 300ml chicken or game stock
  • 70ml double cream
  • ½ tsp mace or ground nutmeg
  • 50g skinless roasted hazelnuts, roughly chopped

For the pickled apples

  • 1 tsp sea salt
  • 1 tsp caster sugar
  • 2 tbsp cider vinegar
  • 2 juniper berries, crushed
  • ½ Bramley apple, peeled, cubed
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…


  1. For the pickled apples, put the salt, sugar, vinegar and berries in a small pan and bring to the boil. Remove from the heat, add the apple cubes and set aside.

  2. Heat the oil in a heavy-bottomed, high-sided casserole and season the pheasant joints with salt. Brown them all over, rendering out some of the yellow fat into the pan. Remove to a plate and season with pepper. Add the leeks, bacon and thyme to the pan along with a pinch of salt and a good grind of black pepper, and fry until the leeks have softened – about 8 mins. Add the apple slices and cook until starting to colour on both sides.

  3. Spoon in the brandy and cook until evaporated, add the cider and simmer for a few more mins to cook off the alcohol. Pour in the stock and bring to the boil. Reduce to a gentle simmer and add the pheasant joints back to the pan, covering with a circle of baking parchment.

  4. After 15 mins, remove the breasts from the pan to a plate and return the circle of baking parchment to the pan. Cook gently for a further 20 mins, then remove all the pheasant pieces from the pan to a plate and turn the heat up to reduce the sauce. Boil hard for a few min until reduced, then stir in the cream and mace and turn off the heat. Return the pheasant pieces to the sauce - the residual heat will warm it perfectly.

  5. Divide the pheasant between plates and spoon over the sauce. Garnish with the pickled apples and hazelnuts. Serve with our celeriac colcannon.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
19th Nov, 2018
Really nice warming supper, Couldn't find any pheasant so made with Guinea Fowl - very tasty. Don't think hazelnuts added much to the dish. Will look forward to doing this again.
Theo Howe's picture
Theo Howe
5th Dec, 2018
When do you add the chicken breasts? As far as I can see the recipe tells you when to take them out but not where to add them initially
goodfoodteam's picture
6th Dec, 2018
Thanks for your question. This recipe uses jointed pheasants (including the breasts), which are added in step 2, removed, then added again in step 3. Hope this clarifies it.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?