what could be better in the West Country than combine some of our best autumn products; pheasant, cooked gently in scrumpy with local apples and gorgeous, rich Devon cream
pheasant
2
pc
apple
2
pc
butter
25
gm
shallot
1
pc
celery stalk
1/2
pc
scrumpy
500
ml
chicken stock
250
ml
double creme or creme fraiche
250
ml
pre-heat the oven to 180C
divide the pheasants into legs and breasts and dust lightly with flour seasoned with salt and pepper
heat a frying pan over a medium heat and add a little oil
add the breasts to the pan and brown slightly on all sides, wipe out the pan and repeat with the legs, place into a casserole dish
peel the apples, cut in half and cut each half into four or six wedges, slice out the core part and add to the casserole dish
melt the butter over a low heat in a saucepan and add the finely chopped shallot and celery, cook gently until softened
add the scrumpy and simmer until it reduces down to approx. an egg cup full
add the chicken stock and the cream and stir to combine
add to the casserole dish and place on a tight fitting lid
place into the oven and cook for 20 minutes
remove from the oven and test to see if meat is cooked and tender, replace into oven if not cooked
if cooked. remove the pheasant pieces and keep warm
place the sauce into a food processor and blitz until smooth, strain into a clean saucepan
bring to a simmer, taste and season
thicken if required by whisking in a tablespoon of flour mixed with water
place the pheasant pieces back into the sauce to ensure they are hot
serve
chef notes
serve this with mashed potatoes, deep fried parsnip chips and baby carrots, and Sunday brunch will never be the same again
for the deep fried parsnip chips, peel the parsnip and using the peeler, shave off lengths, deep fry at 160 - 170C until a light golden brown and crisp
