Pheasant braised with apples and Somerset cider | ShootingUK

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 and 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