Friday, November 28, 2014

Braised pheasant

Braised pheasant


1 pheasant for two people
1 onion peeled and chopped
1 stick celery, chopped
1 large carrot, chopped
1 large bottle dry cider
2 large or three medium Cox's apples, cored (no need to peel) and chopped into 1 1/2 cm pieces.
olive oil
2 bay leaves
large know of butter
Heaped tablespoon flour

A metal casserole that can be used on the stove


Heat some olive oil in the casserole and brown the pheasant on all sides. Remove and set aside.
Add the chopped onions, fry for 5 minutes.
Add celery and carrot. Fry for a further 5 minutes.
Replace the pheasant, breast up.
Pour over sufficient cider to cover about 2/3 of the pheasant.
Add bay leaves, parsley, thyme, plenty of freshly ground black pepper and salt to taste.
Bring to the boil, cover with lid and place in the oven at 140°C.
After 1 hour, add the apples.
After a further 1/2 hour, remove from oven, remove pheasant and place a carving dish with the apples and vegetables.
Heat the casserole and boil vigorously to reduce liquid by about 1/3.
Melt butter in a saucepan and add flour. Heat for a few minutes to cook flour. Add the liquid from the casserole whisk vigorously to obtain a smooth sauce. Taste and add salt and pepper if required.
Carve the pheasant. Serve with the apples, the vegetables and the sauce accompanied by a green vegetable and boiled potatoes.

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