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Nutrition: per serving

  • kcal865
  • fat56g
  • saturates26g
  • carbs15g
  • sugars15g
  • fibre6g
  • protein67g
  • salt1.6g

Method

  • step 1

    Heat oven to 190C/170C fan/gas 5. Melt the butter in a large non-stick flameproof dish. Season the pheasants, add to the dish and brown on all sides. Remove from the dish and set aside.

  • step 2

    Add the bacon, onion, celery and sage to the dish and cook for 10 mins until the onion is soft and the bacon is crisp. Carefully pour off any excess fat.

  • step 3

    Return the pheasants to the dish and scatter over the apples. Pour over the cider and the chicken stock, bring to a simmer, cover with a lid and cook in the oven for 25 mins until the birds are cooked through.

  • step 4

    Remove the birds from the dish and keep warm. Return dish to the hob over a high heat. Let the liquid bubble until reduced by half, then add the cabbage, cover with a lid and cook for 3 mins. Add the cream, check the seasoning, and continue cooking for 1 min more. Serve the pheasant on top of the cabbage mixture with some mashed potato, if you like.

Recipe from Good Food magazine, October 2012

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Comments, questions and tips (11)

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Overall rating

A star rating of 4.5 out of 5.18 ratings

jules_london

A star rating of 2 out of 5.

Nice recipe but cooking times/temp are so way off; you will have an underdone bird unless it's the size of a sparrow. Best advice is to weigh pheasant and refer to other websites for cooking times.

armeracumed

Absolutely delicious, our pheasant were quite big so cooked them for 40 mins and they were tender and juicy. The cider gives it a real lift and a nice change from a typical pheasant in red wine. Great recipe for a dinner party.

Lyme Regis

question

Hi I am looking at cooking this on Sunday. How long would you suggest leaving it in the slow cooker for and are there any modifications I need to make to the recipe if cooking this way?

goodfoodteam avatar
goodfoodteam

We think this would take about 8 hrs on low or 5 hrs on high. We haven't ever tried this in a slow cooker so cannot guarantee perfect results, but we would stir fry or steam the cabbage at the end rather than cooking in the slow cooker.

clockworkfirefly

Great combination of cider and pheasant! Swapped the cabbage for spring greens. But the meat was very tough so next time will slow cook. Would recommend.

horseyh

A star rating of 5 out of 5.

This recipe is mouth-wateringly delicious, the combination of flavours work really well. Swapped the celery for carrots. Easy to make and plenty for 4. It makes for a nice special treat dinner.

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