Name: Pheasant with apples
Yield: To Serve Four-Six
Cuisine: United Kingdom
Ingredients: 25 g (1 oz) breadcrumbs fried in 25 g (1 oz) butter; 4 tablespoons single cream; 1 bunch watercress; 6 medium cooking apples; salt and pepper; 1 young pheasant; 75 g (3 oz) butter or 3 tablespoons oil and 25 g (1 oz) butter; 1 bayleaf; 15 g (½ oz) sugar

Preparation info

To Serve
Four-Six

Difficulty
Medium

Appears in

British Cooking

By Caroline Conran

Published 1978

About

This recipe, which is made in the autumn with a young pheasant and windfall apples, can be used equally well for an old pheasant by lengthening the cooking time to 1½ hours.

Ingredients

1 young pheasant
75 g (3 oz) butter or 3

Europe
United Kingdom
Main course
Autumn

Method

Heat 75 g (3 oz) of butter or the oil together with 25 g (1 oz) butter in a casserole and brown the pheasant on all sides.

Meanwhile peel and core the apples and cut them into slices. Transfer the pheasant to a dish and put the sliced apples into the casserole, sprinkle them with the sugar and let them cook gently until they start to soften. Place the bird on top and add the bayleaf and

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