Pot Roast of Pheasant with Shallots and Caramelised Apples
This is a superb way to cook pheasants and would make an excellent alternative Christmas lunch for four people. The pheasants are first browned and flamed in Calvados (apple brandy) and then are slowly braised in cider. If you don't have any Calvados, you could use brandy or omit altogether. When the pheasant season comes to an end in mid-February, this works just as well with guinea fowl.
|1 heaped teaspoon butter|
|1 tablespoon butter|
|1 tablespoon oil|
|12 shallots, peeled|
|2 fresh thyme sprigs|
|1 bay leaf|
|3 tablespoons Calvados|
|11/2 pints (850 ml) medium cider|
|1 heaped teaspoon flour|
|salt and freshly milled black pepper|
|For the caramelised apples:|
|3 medium Cox's apples, unpeeled, quartered and each quarter sliced in 2|
|11/2 oz (40 g) butter|
|4 oz (110 g) granulated sugar|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a flameproof casserole in which 2 pheasants can fit comfortably.|
Start off by heating the butter and oil together in a heavy frying pan, then brown the pheasants in the hot fat until they're a good golden colour all over. Then place them, breasts uppermost, in the casserole and season them well. Then brown the shallots in the remaining fat in the frying pan and add these to the pheasants, along with the thyme and bay leaf.
Next pour the Calvados into a small saucepan and warm it gently, then ignite with a match. While it is alight, pour the flaming Calvados all over the pheasants. The alcohol will burn off, leaving just the beautiful essence to flavour the birds. Now pour in the cider and bring everything up to a very gentle simmer, put a tight lid on the let the pheasants braise slowly on top of the stove for 1-11/4 hours or until they're tender.
Towards the end of the cooking time, pre-heat the grill to its highest setting.
Line the grill pan with foil and brush it with melted butter. Then brush each piece of apple with melted butter and dip it in sugar to coat it well all over. Place these on the foil and grill them about 2 inches (5 cm) away from the element for 6 minutes, or until the sugar caramelises. Then turn them over and caramelise them on the other side. When they're done they will keep warm without coming to any harm.
When the pheasants are cooked, remove them and the shallots to a warmed serving plate and keep warm. Discard the herbs, then boil the liquid in the casserole briskly without a lid until it has reduced slightly. Then whisk in the flour and butter paste with a balloon whisk, which will slighly thicken it when it comes back to the boil.
Carve the pheasant and serve with the shallots and sauce poured over and garnished with the caramelised apples.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
25 Apr 2015 18:20
25 Apr 2015 14:57
|Food and travel||
25 Apr 2015 22:23
|Can Anyone Help?||
19 Apr 2015 20:16
01 Mar 2015 15:04
hope it works as well for you...
22 Apr 2015 18:12
The new gardening year begins again
18 Apr 2015 00:11