Pheasant with Cranberry & Red Wine Sauce & Caramelised Apples

Ingredients

• 1 tbs oil
• 1 brace of pheasant
• 5 tbs cranberry sauce
• Zest & juice of 1 orange
• 125ml (4fl oz) red wine
• 300ml (1/2 pint) chicken stock
• 1/2 tsp Schwartz Lemon Pepper
• 1/2 tsp Schwartz Cinnamon Ground
• 1 tsp tomato purée
• 1 tbs cornflour
• Caramelised Apples:
• 25g (1oz) butter
• 1 tbs caster sugar
• 1 tsp Schwartz Perfect Shake Pork Herb & Spice Blend
• 2 apples, cut into rings and cored

Method

STEP 1Pre-heat the oven to 180°C, 350°F, Gas Mark 4.

STEP 2Heat the oil in a roasting tin and fry the pheasants until lightly browned, leaving the pheasants upside down.

STEP 3Blend all ingredients together except the cornflour and add to the roasting tin. Bring to the boil. Roast for 1-1½ hours until cooked. Remove the pheasants. Blend the cornflour with 1 tbs water and add to the sauce in the tin. Bring back to the boil, stirring until thickened.

STEP 4Meanwhile, make the caramelised apples by melting the butter and sugar in a frying pan. Add the Pork Seasoning and apple rings and fry until softened, turning once.

STEP 5Serve with the pheasants and Cranberry & Red Wine Sauce.

STEP 6Try making parsnip game chips by thinly slicing 1 large parsnip and shallow frying in oil.

STEP 7Fried breadcrumbs with Schwartz Simply Shake Pork Seasoning is also an ideal accompaniment for game.

STEP 8Roast potatoes with Schwartz Mixed Herbs and Garlic Granules taste extra special.

STEP 9Serve the pheasants with Schwartz Luxury Bread Sauce to complete the meal.

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This recipe uses

Lemon Pepper

Cinnamon Ground

Perfect Shake Pork Herb & Spice Blend