By Jennifer Paterson and Clarissa Dickson Wright
This is a sumptuous way of preparing pheasant. It also makes the birds go quite a long way due to the richness of the sauce and the fact that it arrives fully prepared at table so there is no waste from badly carved carcasses.
Peel and core the apples, slice into rings and fry in 55 g/2 oz of the butter. Add the sugar and cook until golden brown and slightly caramelised. Reserve.
Melt the rest of the butter in a fl