Pot roast pheasant with caramelised apples

2 servings

Ingredients

QuantityIngredient
1Pheasant cut into 4
½tablespoonButter
½tablespoonOil
6Shallots; peeled
1Bayleaf
2Sprigs fresh thyme
50millilitresCalvados brandy
425millilitresSweet cider
1tablespoonTomato puree
2Rashers smoked streaky bacon
Salt and pepper
1ounceBuerre Marie
1Sprig fresh thyme for decoration
2Apples; sliced into 8
; wedges
4ouncesCaster sugar
1ounceButter
¼teaspoonGround cinnamon

Directions

CARAMELISED APPLES

Melt the butter and oil together in a heavy frying pan, then season the pheasant. Place the legs into the pan and brown both sides. Place the breast carcass into the pan and brown. Add the shallots and brown, add the bacon. Pour over the calvados brandy and flame and turn off. Add the cider and bring up to simmering point.

Add the bayleaf, tomato puree and the sprigs of thyme. Cover with a lid and place into the oven, cook gently for approximately 1 hour, until tender.

When cooked remove the bird and keep warm. Strain the liquid into a saucepan and reduce. to thicken a piece of beurre Marie may be whisked in.

Caramelised apples: Melt the sugar with the butter until golden brown.

Carefully add the peeled, cored and sliced apples. Coat in the caramel and cook gently.

Remove from the pan and dust with cinnamon.

To serve: Plate the pheasant, coat with the sauce and scatter with caramelised apples. Decorate with a sprig of fresh thyme.

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Carlton Food Network

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