Recipes

Pheasant Braised with Leeks, Cider & Apples

Pheasant Braised with Leeks, Cider & Apples

18TH NOVEMBER 2020

Need an impressive Autumnal dish to impress? Try this pheasant with pickled apples, leeks and hazelnuts. Serve with celeriac colcannon.

Preparation Time: 10 Minutes

Cooking Time: 50 Minutes

Serves: 4

Ingredients:

  • 2 tbsp olive oil
  • 2 large pheasants , jointed
  • 2 leeks , washed, trimmed and sliced
  • 2 rashers of smoked streaky bacon
  • 3 sprigs of thyme , leaves picked
  • 2 Bramley apples , thickly sliced
  • 2 tbsp brandy or calvados
  • 800ml dry cider
  • 300ml chicken or game stock
  • 70ml double cream
  • ½ tsp mace or ground nutmeg
  • 50g skinless roasted hazelnuts , roughly chopped

For the pickled apples

  • 1 tsp sea salt
  • 1 tsp caster sugar
  • 2 tbsp cider vinegar
  • 2 juniper berries , crushed
  • ½ Bramley apple , peeled, cubed
  •  
  • Method:
  • STEP 1

    For the pickled apples, put the salt, sugar, vinegar and berries in a small pan and bring to the boil. Remove from the heat, add the apple cubes and set aside.

  • STEP 2

    Heat the oil in a heavy-bottomed, high-sided casserole and season the pheasant joints with salt. Brown them all over, rendering out some of the yellow fat into the pan. Remove to a plate and season with pepper. Add the leeks, bacon and thyme to the pan along with a pinch of salt and a good grind of black pepper, and fry until the leeks have softened – about 8 mins. Add the apple slices and cook until starting to colour on both sides.

  • STEP 3

    Spoon in the brandy and cook until evaporated, add the cider and simmer for a few more mins to cook off the alcohol. Pour in the stock and bring to the boil. Reduce to a gentle simmer and add the pheasant joints back to the pan, covering with a circle of baking parchment.

  • STEP 4

    After 15 mins, remove the breasts from the pan to a plate and return the circle of baking parchment to the pan. Cook gently for a further 20 mins, then remove all the pheasant pieces from the pan to a plate and turn the heat up to reduce the sauce. Boil hard for a few min until reduced, then stir in the cream and mace and turn off the heat. Return the pheasant pieces to the sauce - the residual heat will warm it perfectly.

  • STEP 5

    Divide the pheasant between plates and spoon over the sauce. Garnish with the pickled apples and hazelnuts. Serve with celeriac colcannon.

Credit: Rosie Birkitt



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