Pheasant braised with apples and Somerset cider
Cook up Pheasant Cider Casserole Recipe with Shooting UK. Discover delicious game bird recipes that celebrate the best of British shooting cuisine.
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.shootinguk.co.uk.
Cooking tools:
- Food mill
- Oven
- Roasting pan
- Baking dish
- Saucepan
- Pot
- Skillet
- Fine-mesh sieve
- Slotted spoon
- Wooden spoon
- Paper towel
- Peeler
- Chef's knife
- Cutting board
- Colander
- Grater
- Plate
Ingredients
- 4 pheasant legs
- 1 tbsp melted butter
- 1 tbsp skimmed milk powder
- 600ml traditional cider
- 2 tbsp duck fat
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 1 celery stick, finely chopped
- 2 rashers smoked streaky bacon, chopped
- 4 pheasant breasts on the bone (supremes)
- 2 tbsp Somerset cider brandy*
- Sea salt
- freshly ground black pepper
- 2 tbsp butter
- 2 eating apples, cut into 1cm slices
- 12 sage leaves
- 1kg mashing potatoes
- 300ml whole milk
- 100g butter
- Salt
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