Recipe Of The Month: Pheasant with apples and cream - Renegade Personal Training & Fitness

Recipe Of The Month: Pheasant with apples and cream

I’m sure you’ve all been wondering where we have been. In short, the recipe should tell you! It is hunting season and though we never forget about taking care of ourselves, we do enjoy the last few months of the year!

Many of us (especially me) have been up north hunting the last 6 weeks, which should explain the lack of blogging, workouts, recipes, etc.

For those of you who enjoy hunting, shooting and eating Minnesota’s game birds, this ones for you!

Pheasant with apples and cream:

Ingredients:

1 pheasant
50g butter
2 shallots
2 apples
1 lemon
50 ml Calvados or apple brandy
200ml double cream

Method:

Melt half the butter in a small oval casserole. Season the pheasant inside and out and place in the casserole, browning it gently for five minutes on each breast before turning on its back.

While the pheasant colours, slice the shallots and place them around the pheasant so they gently sweat in the mixture of butter and pheasant fat.

Peel the apples and cut into segments, removing the cores. Squeeze lemon juice over the apple segments. Arrange all the apple detritus – peel and core – on top of the shallot and around the pheasant. Place the lid on the casserole and place it on a very low heat for another 15 minutes.

Lift the casserole lid and add the Calvados to the stewed peel at the base of the pan. Let it bubble up and evaporate a little before pouring in the cream, which should come halfway up the pheasant. By this time the breasts of the pheasant should be cooked but the thighs still a little undesirably pink. Season the cream with salt and pepper and allow the bottom half of the pheasant to braise gently in the cream on a low heat for a further 15 minutes.

While the cream cooks, melt the butter in a little frying pan and saute the apple segments on a lively heat with a pinch of sugar. Remove as soon as they colour. Lift the pheasant, draining it well, allowing its juices to drip into the cream. Allow the cream to reduce to a good, unctuous, sauce-like consistency.

Joint the pheasant and place the breasts and thighs(discard the drumsticks) on a dish with the apples on top. Heat quickly in a hot oven under the grill and then strain the sauce over the top. Serve with pilaf rice to soak up the sauce.

I admit, it’s not very healthy, but it sure tastes great!!!!