Pheasant with apples
1 pheasant
shallots/onions
1lb apples
butter
cream (I use single)
Calvados/brandy
Fry shallots and pheasant in oil, remove.
Fry apple in butter for a few minutes
Replace shallots and pheasant so that the apples are under and around it.
Add half the cream
Cook for about 1.5 hours
When done, add rest of cream and brandy
I have a le creuset and a fan oven so bgring it to simmering on the gas ring and cook it at about 140 degrees. Also does well on top.
Pheasant with cream and paprika
pheasant
onion
250ml cream
white wine
dstsp paprika
lemon juice (opt)
fry seasoned pheasant in butter/oil
add chopped onion, sweat with lid on 2 mins
add paprika, fry 2 mins
add glass wine
Bring to the boil, add cream
Bring to the boil
cook 1.5 hours as previous recipe
add lemon juice to cut the richness
With both recipes I check from time to time as they can dry out. If so I just add more liquid - wine or water usually
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granny
