Pheasant braised with leeks, cider & apples recipe | Good Food
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfood.com.
Ingredients
- 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
- 1 tsp sea salt
- 1 tsp caster sugar
- 2 tbsp cider vinegar
- 2 juniper berries crushed
- ½ Bramley apple peeled, cubed
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