Apple Pot Roast Pheasant

This recipe was originally found on Eat Game UK and adapted by Stephanie primarily to make it dairy free and farmed animal free.

Ingredients

• 1 trussed skinned pheasant
• 2 cooking apples
• 1 can cider
• 2 tbsp apple cider vinegar
• 100ml cashew cream or similar
• 1 sprig sage
• 2-3 tbsp honey according to taste
• salt & Pepper
• 2-3 tsp Venison Stock
• 1 tsp white pepper

Method

• Sear the pheasant whole all over as much as you can
• Slice apples and line base of an oven dish with lid. Add the vinegar and cider and sage and the trussed seared pheasant.
• Top with a few more apple slices and place on the hob with out the lid. Heat until the cider boils.
• Then place the lid on top and place in a preheated oven at 200 degrees for 10 minutes
• Reduce heat to 160 degrees for 25 minutes
• Remove the pheasant and allow to sit on a board (resting time)
• Pour the liquid/apples/sage from the pot into a saucepan, add white pepper, venison stock, cashew cream and honey.
• Use a hand blender and blend until a fine sauce.
• Reduce/simmer to desired thickness. Plate up pheasant and serve sauce over the pheasant.

We recommend serving with ‘Le Franc’ Cider by Halfpenny Green, West midlands.