Ingredients Jump to Instructions ↓

  1. 2 Whole pheasants; oven ready

  2. 1 medium Onion; chopped

  3. 16 Whole baby onions

  4. 4 ounces Baby mushrooms; cooked whole

  5. 4 ounces Streaky bacon; cut into lardons

  6. 4 Apples

  7. 1 Leek; chopped into 1 inch

  8. ; slices

  9. 4 Carrots; sliced

  10. 2 Shots Calvados

  11. Clove garlic

  12. Bouquet garni

  13. 1 Onion; chopped

  14. 1 Egg

  15. ounce Fresh sage

  16. ounce Fresh parsley

  17. 4 ounces Breadcrumbs

Instructions Jump to Ingredients ↑

  1. STUFFING Coat the pheasants in seasoned flour. Add a knob of butter to a frying pan and heat over a medium heat. Place the pheasants into the pan and fry until golden on all sides.

  2. Take the celery, onion, carrots and bouquet garni and add to a casserole dish with a knob of butter and sweat for 6-7 minutes, stirring occasionally.

  3. Add ½ bottle of white wine and 1 pint of chicken stock to the casserole dish. Add the pheasants and place into a preheated oven - 200C/gas 4 for 15 minutes.

  4. After 15 minutes, remove the pheasants from the oven and allow to settle for 2-3 minutes. Take out the pheasants and set aside to keep warm. Put the stock on a low heat to simmer.

  5. Stuffing apples:

  6. Heat 2oz of butter in a pan and add the onion, sage, parsley and breadcrumbs and leave them to sweat for 10 minutes, stirring occasionally, allow to cool slightly.

  7. Beat the egg and add to the stuffing mix, stirring to combine. Take out the cores of 4 apples. Take a knife and make a skin deep cut around the circumference of the apples to prevent bursting.

  8. Fill the apple cavity with the stuffing and place in the oven for 12-15 minutes. Add knob of butter to a pan on a medium heat and add the bacon.

  9. Cook until crispy and golden, add the mushrooms and onions and simmer until the onions are tender. Remove the legs and breast from the pheasants, chop up the carcasses and add to the sauce. Bring to the boil and simmer for 15-20 minutes.

  10. Using a mouli-legume pass the vegetables and carcasses through the sieve into the remaining stock. Return the sieved juices and ¼ pint of water to the pan and bring to the boil again to reduce the stock.

  11. Add 2 shots of Calvados to flamb‚ to the bacon, onions and mushroom dish.

  12. Allow the flame to burn off the alcohol, eventually going out on its own.

  13. Add these to the pheasant joints to the sauce bowl. Place the pheasants with their vegetables on a serving platter and garnish with fried apple 'balls' and chopped parsley.

  14. Converted by MC_Buster.

  15. Converted by MM_Buster v2.0l.


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