Pot-Roasted Pheasant with Cider, Apple and Chestnut Cream Sauce

Name: Pot-Roasted Pheasant with Cider, Apple and Chestnut Cream Sauce
Yield: For Four People:
Cuisine: British
Ingredients: 2 sprigs each of fresh thyme, sage and parsley; 2 sprigs each of fresh thyme, sage and parsley; Freshly ground sea salt and black pepper; 2 sprigs each of fresh thyme, sage and parsley; 25 g butter plus 2 tbsp olive oil; 2 shavings orange peel; 25 g butter plus 2 tbsp olive oil; 12 whole shallots, peeled; 2 cooking apples, peeled, cored and chopped in small chunks>; 2 sticks celery, chopped in small chunks>; 2 medium onions, chopped small; Freshly ground sea salt and black pepper; 125 ml double cream; 250 ml dry cider; 240 g tin whole chestnuts; 2 oven-ready pheasants

Preparation info

For
Four
People:

Difficulty
Easy

Appears in

The Three Chimneys

By Shirley Spear

Published 2010

About

Ingredients

2 oven-ready pheasants
2 medium onions, chopped small
2 sticks celery, chopped in s

Europe
United Kingdom
Winter
Gluten-free
Scotland

Method

Wash the pheasants, inside and out, and pat dry.

Season with salt and pepper.

Make a small bundle of herbs for each pheasant and place it inside the cavity of the bird together with the orange peel.