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24 September 2014
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Recipe: pheasant in apple & cider
Recipe winner Jane Young
Recipe winner Jane Young with chef Tina Bricknell-Webb, of Percy's Country Hotel & Restaurant.
Follow the recipe below to make Jane Young's winning recipe for pheasant in apple and cider sauce.

Jane, from Hartland, was one of the winners of the Spotlight recipe competition.
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Serves 4

Ingredients
Arrow 2 local pheasants, skinned and jointed to breast and leg.
Arrow 1 medium sized local cooking apple -diced
Arrow 1 medium sized onion - chopped
Arrow 1/2 - 3/4 pint of local cider
Arrow Seasoned flour
Arrow 1/4 pint fresh chicken stock
Arrow Fresh herbs - stem of rosemary, sage, bay leaf and parsley
Arrow 1 tablespoon olive oil
Arrow 1 tablespoon flour
   
Method
Turn oven onto gas mark 3.

Toss joints in seasoned flour.

Fry in oil until browned (about 3 - 4 minutes).

Remove. Add onions and soften for 5 minutes.

Add flour, cook for 2 - 3 minutes.

Remove from heat. Gradually add stock and cider.

Return to heat and boil, then let it simmer for 2 - 3 minutes. Season.

Add apples and herbs and the pheasant and put the lid on.

Cook in the oven very slowly for 1 1/2 hours (slowly).

Serve with Duchesse potatoes and braised red cabbage.


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