Pot-Roast Pheasant with Cider and Apples
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Ingredients
- 4 pheasant breast fillets
- 2 apples
- 1 onion
- 300 ml dry cider
- 150 ml chicken stock
- 20 g butter
- 1 tsp dried thyme
Nutrition (per serving)
- Calories
- 304 kcal
- Protein
- 36.9 g
- Carbohydrate
- 13.7 g
- of which sugars
- 12 g
- Fat
- 8.9 g
- of which saturates
- 4 g
- Fibre
- 2.5 g
- Salt
- 0.66 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the butter in a large flameproof casserole and brown the pheasant breast fillets for 2-3 minutes on each side, then set aside.
- 2
Fry the sliced onion in the same dish for 6 minutes until softened.
- 3
Core and slice the apples and add to the dish with the dry cider, chicken stock and dried thyme.
- 4
Return the pheasant to the dish, bring to a simmer, cover and cook for 20-25 minutes until the pheasant is cooked through with no pink juices.
- 5
Lift out the pheasant and rest for 3 minutes, then slice.
- 6
Serve the pheasant with the apples and sauce spooned over.
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