Roast Pheasant with Apples and Cream

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 the many butcher shops that lined the street. Now pheasant is raised for food so it’s not the same rare indulgence it once was, but it’s still a treat. It’s typically served with red cabbage, which complements the gamey flavor beautifully.