Pheasant with Cranberry & Red Wine Sauce & Caramelised Apples
Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
Heat the oil in a roasting tin and fry the pheasants until lightly browned, leaving the pheasants upside down.
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.
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.
Serve with the pheasants and Cranberry & Red Wine Sauce.
Try making parsnip game chips by thinly slicing 1 large parsnip and shallow frying in oil.
Fried breadcrumbs with Schwartz Simply Shake Pork Seasoning is also an ideal accompaniment for game.
Roast potatoes with Schwartz Mixed Herbs and Garlic Granules taste extra special.
Serve the pheasants with Schwartz Luxury Bread Sauce to complete the meal.