Ingredient:
30 g (1 oz) butter
1 tbsp sunflower oil
2 pheasants cut into serving pieces
2 cooking apples, quartered, cored, and sliced
4 celery stalks, sliced
1 onion, sliced
1 tbsp plain flour
300 ml (1/2 pint) chicken or game stock
150 ml (1/2 pint) dry white wine
Salt and black pepper
150 ml (1/2 pint) double cream
Apple rings, to serve
Chopped parsley, to garnish
Method:
Melt the butter with the oil in a flameproof casserole. When the butter is foaming, add the pheasant pieces, and cook for about 5 minutes until browned. Lift out and drain.
Lower the heat, add the apples, celery, and onion, and cook for 5-6 minutes until soft.
Add the flour and cook, stirring, for 1 minute. Pour in the stock and wine, season with salt and pepper, and bring to a boil, stirring until lightly thickened.
Return the pheasant to the casserole and spoon the sauce over the top. Bring back to a boil, cover with greaseproof paper and the casserole lid, and cook in a preheated oven at 180 ℃ (160℃ fan, Gas 4) for 1-1 ½ hours until tender. Remove the pheasant from the casserole with a slotted spoon and keep warm.
Strain the sauce into a saucepan. Whisk in the cream, taste for seasoning, then reheat gently. Arrange the pheasant on serving plates with the apple rings. Spoon the sauce over the pheasant and serve at once, garnished with parsley.
30 g (1 oz) butter
1 tbsp sunflower oil
2 pheasants cut into serving pieces
2 cooking apples, quartered, cored, and sliced
4 celery stalks, sliced
1 onion, sliced
1 tbsp plain flour
300 ml (1/2 pint) chicken or game stock
150 ml (1/2 pint) dry white wine
Salt and black pepper
150 ml (1/2 pint) double cream
Apple rings, to serve
Chopped parsley, to garnish
Method:
Melt the butter with the oil in a flameproof casserole. When the butter is foaming, add the pheasant pieces, and cook for about 5 minutes until browned. Lift out and drain.
Lower the heat, add the apples, celery, and onion, and cook for 5-6 minutes until soft.
Add the flour and cook, stirring, for 1 minute. Pour in the stock and wine, season with salt and pepper, and bring to a boil, stirring until lightly thickened.
Return the pheasant to the casserole and spoon the sauce over the top. Bring back to a boil, cover with greaseproof paper and the casserole lid, and cook in a preheated oven at 180 ℃ (160℃ fan, Gas 4) for 1-1 ½ hours until tender. Remove the pheasant from the casserole with a slotted spoon and keep warm.
Strain the sauce into a saucepan. Whisk in the cream, taste for seasoning, then reheat gently. Arrange the pheasant on serving plates with the apple rings. Spoon the sauce over the pheasant and serve at once, garnished with parsley.
