Pan-fried cider pheasant

Ready in 1 hour 10 minutes

2 pheasants, jointed
2 tbsp rapeseed oil
400g shallots
400g Chantenay carrots, halved if large
2 garlic cloves, bashed
1 tbsp plain flour
300ml cider
300ml light chicken stock
2 bay leaves
150ml crème fraîche
3 tbsp chopped parsley

1 Season the pheasant joints. Heat the oil in a large heavy-based pan and sear the joints all over until golden. Set to one side. Add the shallots, carrots and garlic to the same pan and cook over a medium heat until golden, adding a little more oil if needed.

2 Stir in the flour and cook for 2 minutes. Add the cider and stock and whisk until smooth. Bring to the boil, bubble for a minute or two, add the bay leaves and return the pheasant to the pan. Cover and cook for 45 minutes, adding boiling water if needed. Stir in the crème fraîche, season to taste, scatter with parsley and serve with mash and steamed kale.

Leave a Reply

Please login or register to leave a comment.

Please wait while we process your request.

Do not refresh or close your window at any time.