You need:

1 pheasant

50 grams salted butter

2 shallots

2 apples, preferably Granny Smith's

1 lemon

50ml calvados

200ml double cream [if you absolutely cannot find any, go for local fresh cream]

 

You will need a small casserole to cook in, preferably oval or the shape of whichever fowl you are using

 

How:

1. Melt 25g of the butter in the casserole.

2. Dust the pheasant inside and out with salt and freshly-ground pepper, browning it slightly all over. Then turn it on its back;the breast side (the softer, pillowy one) should be facing you

3. As it colours slowly, slice the shallots and place them around the pheasant so that they sweat gently in the fat of the pheasant and the butter.  Ensure the heat is not too hot.

4. While they are cooking, peel the apples, core them and cut them into segments. Do not discard the bits and peel as you would usually do but place them around the pheasant on top of the shallots as you will be taking all their juices.

5. Place the lid back on the casserole and cook for around 15 minutes on a very slow heat.

6. Lift the lid and add the apple brandy (calvados) to the base of the pan. Increase the heat a little and let the juices bubble and reduce a little, then add the cream, which should cover half the pheasant base.

7. The trick with pheasant is to get the breast and legs cooking equally and this method solves that wonderfully: your pheasant breasts should be cooked but the thighs should still be a little pink.

8. Add salt and pepper to taste and let the pheasant cook gently for another 15 minutes.

9. Meanwhile cook the apple segments in the other 25 grams of butter on a medium heat, adding a pinch of soft brown sugar. Remove them from the pan as soon as they start to take on a golden colour.

10. Lift the pheasant out of the cream, wrap it in foil to rest, and place it in a warm place (including a switched-off oven).

11. Allow the cream and the bits and bobs to reduce to a thickish consistency.

 

To serve:

Remove the pheasant from the foil, joint it - breast and thighs - and place on an oven-proof dish. Place the stewed, caramelised apples on top of the meat. Do not use the drumsticks as they will be really dry and hard.

Place the plate in a 250 degree C oven and heat extremely quickly, or even under a grill.

Strain the sauce (the apple bits and cream and shallots) through a sieve on top of the meat and apple and serve.

Impressive!

 

Photo credit for live pheasants by http://www.andysewell.com