Pot roasted pheasant with buttered apples

Celebrate great English ingredients in Tamasin Day-Lewis' recipe for pheasant pot-roasted in Somerset cider with buttery Cox's apples
By Tamasin Day-Lewis
Pot roasted pheasant with buttered apples
  • Rating:
  • Serves: 6
  • Cook Time: 40 minutes
  • Prep Time: 50 minutes
  • Effort: easy

Ingredients

For the pheasant

  • 6 rashers smokedlardons of bacon
  • 1 tbsp butter
  • brace pheasants
  • 12 juniper berries
  • bunch of thyme
  • 2 onions, chopped
  • 1 bay leaf
  • 200 ml chicken stock
  • 500 ml cider
  • 225 g barley
  • 2 cloves garlic, peeled

For the buttered apples

  • 6 Cox's apples
  • 50 g butter
  • 1 tbsp molasses sugar
  • 2 tbsp cider brandy
  • 1 tbsp crème fraîche

Method

1. Preheat the oven to 180C/gas 4. Put the lardons into a large casserole dish. Without adding any extra fat, fry them until lightly cooked. Push the bacon to one side.

2. Melt the butter and add the pheasants to the pot, breast sides up. Grind plenty of fresh pepper onto their skin and cook for 5-6 minutes, until the skin is golden.

3. Bruise the juniper berries using a pestle and mortar and add them to the pan with the pheasant.

4. Turn the pheasants the other way up and spoon the bacon and cooking juices over the meat.

5. Add the thyme, onions and bay leaf.

6. Pour the stock.

7. Add the barley, pour in the cider and turn the pheasants again.

8. Add the garlic and bring to the boil. Tuck some greaseproof paper over the pheasant and put the lid on. Transfer to the oven and cook for 20 minutes.

9. While the pheasant is in the oven prepare the buttered apple. Peel core and quarter slice apples and toss in the lemon juice.

10. Heat the butter in a frying pan and add the apples. Scatter over the sugar cook for 3-4 minutes, until the apples are soft and have started to caramelsie.

11. Add the brandy abd flame.

12. Season generously with black pepper and stir in the creme fraiche.

13. Carve the pheasant.

14. Pile the barley onto a warmed serving platter and top with the pheasant pieces. Serve with the buttered apples.

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