Pheasant supremes with sage and onion fritters, caramelised apples and Calvados sauce

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Ingredients

For the marinade:

  • 4 pheasant supremes
  • 1 clove garlic, chopped
  • a few leaves of sage, shredded
  • a few sprigs of rosemary, chopped
  • a few sprigs of thyme, chopped
  • 6 tbsp olive oil
  • a few peppercorns
For the sage and onion fritters:

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, chopped
  • a few leaves of sage, chopped
  • 2 Desire potatoes, peeled, boiled and mashed
  • 1 packet of spring roll wrappers
  • 1 egg, beaten
  • vegetable oil, for deep frying
For the caramalised apples:

  • 115 g butter
  • 3 Golden Delicious apples
  • 1 tbsp caster sugar
  • a pinch of cinnamon
For the calvados sauce:

  • 100 ml calvados
  • 100 ml red wine
  • 200 ml chicken or beef stock
  • 50 ml cream
  • small knob of butter, (optional)

Description

For A Real Treat, Try Andrew Nutter's Luxurious Game Bird Recipe, A Wonderful Mixture Of Flavours And Textures.

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