Serves 6
Ingredients
2 pheasants
6 large dessert apples (Sunset, Greensleeves or Ribston Pippin)
150g butter
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Ground cinnamon
2 tbsp double cream
Salt and pepper
Method
1. Brown the pheasants in half the butter. Peel, core and slice the apples. Fry them lightly in the rest of the butter, sprinkling with cinnamon as they cook.
2. Put a single layer of the cooked apple slices into a deep casserole, put the pheasants on top, breast side down, and tuck the rest of the apple around the birds so it is embedded. Pour in half the cream.
3. Cover and cook in the oven, 180C/gas 4, for about 1 hour, turning the bird breast side up halfway through and seasoning it.
4. Remove the pheasant from the casserole, add the rest of the cream to the apple mixture and stir to heat through. Carve the bird and serve surrounded by the apple gravy.