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Pheasant in cider
Pheasant in cider
added by lisajade

Wonderful seasonal way to cook pheasant which is easily converted to a tasty casserole.

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Prep time
  • 10 mins
Cook Time
  • 90 mins
  • 2
  • 1 pheasant
  • 1 bottle of good cider (apple or pear is fine)
  • 2 garlic cloves
  • 1 medium onion
  • 1 or 2 bay leaves
  • salt and pepper to taste
Joint the pheasant, (i usually just use the breast and legs saving the trimmings for stock) then fry them of in olive oil or such till nicely browned. As they are frying finely chop the garlic and cut the onion into 8 wedges and fry them with the pheasant for the last 5 minutes. Put the lot in to a casserole dish add the juice from the pan after deglaving with a little of the cider. Pour the cider over the pheasant so its just covered and put in the oven (pre heated to 180). Check after an hour and remove the lid to start reducing the cider sauce. once cooked, If a thicker sauce is prefered simply remove the meat and thicken with a little corn flour to the desired consistency. This is great served with buttered winter veg and fried or roast potatos. For the casserole option simply add extra cider (or chicken/pheasant stock) plus a couple of diced carrots and some diced turnip and serve with warm crusty bread or potatos of your choice. I know it's not in season but asparagus instead of the carrots and turnip is wonderful if serving with potatos, simple add the asparagus spears for the last 5-10 mins of cooking!
1 reply
Replied on

Sounds lovely, you know Rabbit is also really nice in cider.

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