Ingredients

Ingredients

• 55g/2oz butter

• 2 pheasants

• salt and pepper

• 1 onion, finely chopped

• 85g/3½oz bacon lardons

• 1 stick celery, chopped roughly

• 1 carrot, chopped roughly

• 4 sprigs sage

• 2 granny smith apples, peeled, cored and cut into large chunks

• 50ml/2fl oz calvados

• 290ml/½ pint chicken stock

• 500ml/17fl oz dry cider

• 290ml/½ pint double cream

For the baked apples

• 4 coxes apples, peeled and cored

• 25g /1oz melted butter

• 1 tbsp soft light brown sugar

To serve

• deep fried sage leaves

• 8 slices of crispy pancetta

• kale, blanched

Description

Pot-roasting Pheasant Makes It Deliciously Moist And The Creamy Cider Sauce Is The Perfect Accompaniment.

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