Steamed Stuffed Pheasant Breasts from The Times Cookbook by Frances Bissell

Ingredients

• 4 pheasant breasts
• 16 large lettuce leaves
• 1 bay leaf
• sprig of sage
• 4 tbsp cooked brown, white or wild rice
• ¼ pt / 140 ml cider
• apple peelings
• 2 tbsp chopped, peeled, deseeded tomatoes
• 2 tbsp grated apple
• 3 oz / 85 g ricotta or sieved cottage cheese
• salt
• 1 tbsp finely chopped parsley
• freshly ground black pepper
• 2 tbsp cider