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Roast Pheasant Recipe
Ingredients
15
Servings
4
Pheasant with Cranberry & Red Wine Sauce & Caramelised Apples
Ingredients
1 tablespoons oil
1 brace of pheasant
5 tablespoons cranberry sauce
Zest & juice of 1 orange
125 millilitre (4 fluid ounce) red wine
300 millilitre (1/2 pint) chicken stock
1/2 teaspoon Lemon Pepper
1/2 teaspoon Cinnamon Ground
1 teaspoon tomato purée
1 tablespoons cornflour
Caramelised Apples:
25 gram (1 ounce) butter
1 tablespoons caster sugar
1 teaspoon Pork Seasoning
2 apples, cut into rings and cored
Key Products
Instructions
- 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
- 2 Heat the oil in a roasting tin and fry the pheasants until lightly browned, leaving the pheasants upside down.
- 3 Blend 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.
- 4 Meanwhile, 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.
- 5 Serve with the pheasants and Cranberry & Red Wine Sauce.
- 6 Try making parsnip game chips by thinly slicing 1 large parsnip and shallow frying in oil.
- 7 Fried breadcrumbs with Schwartz Simply Shake Pork Seasoning is also an ideal accompaniment for game.
- 8 Roast potatoes with Schwartz Mixed Herbs and Garlic Granules taste extra special.
- 9 Serve the pheasants with Schwartz Luxury Bread Sauce to complete the meal.
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