Roast Pheasant with Apples and Cream from Real Irish Food by David Bowers
Pheasant was once very much a seasonal food. In the late autumn, walking down Moore Street, along the market street of central Dublin, there would be braces of pheasant hanging in the windows of th...
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Cooking tools:
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
Ingredients
- ½ cup(1 stick) butter, softened
- 1 cup heavy cream
- 6 tart cooking apples, peeled and sliced thinly
- Salt
- pepper
- 1 cup apple cider
- 2 dressed pheasants
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