Roast Pheasant Recipe

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.