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Pheasant braised with leeks, cider & apples

• Rosie Birkett

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Serves 2 - 4

More effort

Prep: 10 mins

Cook: 50 mins

A star rating of 5 out of 5.4 ratingsRate

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Need an impressive autumnal dish to serve at a dinner party? Try this pheasant with pickled apples, leeks and hazelnuts. Serve with our celeriac colcannon

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Celeriac & cavolo nero colcannon with thyme & bacon crumb

A star rating of 4.9 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

• 2 tbsp olive oil

• 2 large pheasants

  jointed

• 2 leeks

  washed, trimmed and sliced

• 2 rashers of smoked streaky bacon

• 3 sprigs of thyme

  leaves picked

• 2 Bramley apples

  thickly sliced

• 2 tbsp brandy

  or calvados

• 800ml dry cider

• 300ml chicken or game stock

• 70ml double cream

• ½ tsp mace or ground nutmeg

• 50g skinless roasted hazelnuts

  roughly chopped

For the pickled apples

• 1 tsp sea salt

• 1 tsp caster sugar

• 2 tbsp cider vinegar

• 2 juniper berries

  crushed

• ½ Bramley apple

  peeled, cubed

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

• kcal874
• fat52g
• saturates17g
• carbs16g
• sugars15g
• fibre4g
• protein66g
• salt2.2g

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Method

• step 1

  For the pickled apples, put the salt, sugar, vinegar and berries in a small pan and bring to the boil. Remove from the heat, add the apple cubes and set aside.

• step 2

  Heat the oil in a heavy-bottomed, high-sided casserole and season the pheasant joints with salt. Brown them all over, rendering out some of the yellow fat into the pan. Remove to a plate and season with pepper. Add the leeks, bacon and thyme to the pan along with a pinch of salt and a good grind of black pepper, and fry until the leeks have softened – about 8 mins. Add the apple slices and cook until starting to colour on both sides.

• step 3

  Spoon in the brandy and cook until evaporated, add the cider and simmer for a few more mins to cook off the alcohol. Pour in the stock and bring to the boil. Reduce to a gentle simmer and add the pheasant joints back to the pan, covering with a circle of baking parchment.

• step 4

  After 15 mins, remove the breasts from the pan to a plate and return the circle of baking parchment to the pan. Cook gently for a further 20 mins, then remove all the pheasant pieces from the pan to a plate and turn the heat up to reduce the sauce. Boil hard for a few min until reduced, then stir in the cream and mace and turn off the heat. Return the pheasant pieces to the sauce - the residual heat will warm it perfectly.

• step 5

  Divide the pheasant between plates and spoon over the sauce. Garnish with the pickled apples and hazelnuts. Serve with our celeriac colcannon.

Recipe from Good Food magazine, October 2017

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A star rating of 5 out of 5.4 ratings

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