WOTSIT ON WEST
PHEASANT WITH CREAM AND CIDER
(serves two people)
- One dressed pheasant
- One tablespoon of oil
- One tablespoon of butter
- Half a chopped onion
- Three medium size dessert apples
- Six fl oz dry cider (170ml)
- Five fl oz double cream (150ml)
- Salt and black pepper
In a metal casserole heat the oil and butter. Season the pheasant with salt and pepper. Fry the pheasant in the hot oil and butter turning it frequently until it browns evenly all over. Add the onion and fry gently until soft. Peel, core and slice the apples and add to the casserole. Now add the cider, lay the pheasant on its side and cover the casserole. Cook over a very low heat for an hour plus until tender, remembering to turn the bird over half way through.
Remove the bird from the casserole and place on a warmed serving dish. Simmer the apples and onions remaining until most of the liquid has evaporated. Add the cream, season if required with salt and pepper and heat gently until warm. Pour over the pheasant and serve.