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French Pheasant and Apple Bake with Sherry

French Pheasant and Apple Bake with sherry ullsizeoutput_46e0-ff5ed865-960w.jpeg.webp

French Pheasant and Apple Bake with Sherry


Serves 4


 
This is another GUEST RECiPE which I found in the Daily Mail and it is quite delicious served with creamy mashed potatoes and  cabbage - I love the Sweetheart Cabbages, which have a delicous mild and sweet flavour.

You can add wholegrain mustard to make a more special mash!

As with most recipes, the pheasant breasts can be substituted with chicken, pork chops etc.

 

Please note that if using Partridge breasts, the whole dish can be cooked in a sauté pan with a lid on the hob as the meat is so tender, but if using pheasant, chicken etc, it is best to cook it for a little longer using the oven - both methods are described below.

 

You can cook this without cream, but it is equally good served with a dollop

of thick Greek Natural yoghurt.


 


Ingredients

 

  • 4 apples (such as Jazz or Pink Lady), quartered and de-pipped, or you could simply slice them thickly but the cooking time will be shorter for the first part of the Bake

  • 3tbsp olive oil

  • Knob of salted butter

  • Salt and freshly ground black pepper

  • 2 large Spanish onions, thinly sliced or one bag of banana shallots, peeled.

  • Garlic clove, chopped

  • 4 pheasant breasts  (you could substitute with partridge breasts - 2 packs, chicken breasts, thick pork cutlets etc)

  • 200ml (7fl oz) medium dry sherry

  • 200ml (7fl oz) chicken stock

  • one teaspoon of dried mixed herbs

  • Sea salt and freshly ground black pepper

  • thickening granules

  • 75ml (2½fl oz) double cream or crème fraîche (optional)

  • 2 bay leaves

  • A few sprigs of fresh thyme and rosemary, to garnish


 

 

 

Method
 

  1. Preheat the oven to 190°C/fan 170°C/gas 5.
     

  2. Put the apple quarters into a large roasting dish, drizzle with 1tbsp oil, butter and seasoning.   If you prefer, you could slice the apples thickly but you might only need to roast them for a few minutes less than given in 3. below.  Make sure the apples are tossed in the butter and oil before lightly seasoning.
     

  3. Roast in the oven for 10 minutes until just beginning to soften.  
     

  4. Alternatively, if you use partridge breast, these are so tender you can gently roast them in a frying pan, until golden and add the onions, reheat and add the remainder of the ingredients and allow to simmer gently for about ten minutes.   Thicken, if wished and add the cream (if used) before serving.
     

  5. If using the oven for chicken, pork or pheasant (these are more tough and therefore require a longer cooking time,  heat 1tbsp oil in a large pan, add the onion slices and garlic and cook slowly until soft and caramelised.      Remove from the pan and set aside on a plate.
     

  6. Take the apples out of the oven if you have not cooked them on the hob.
     

  7. Season the pheasant breasts and rub with olive oil. Pan-fry for 2 minutes on each side on a high heat.
     

  8. Add to the tray with the roasted apples, together with the onions and garlic.
     

  9. Add the sherry to the pan you fried the cutlets in, and cook on a medium heat, scraping up all the browned bits from the pan, before adding the stock, cream and bay leaves. Bring to the boil and simmer for 1-2 minutes.
     

  10. Pour over the pork and apples, add sprigs of rosemary and thyme, or use dried herbs, season and bake for 10 minutes until the meat is cooked. 
     

  11. FInally, serve with creamy mashed potatoes - essential to have with this wonderful and flavoursome sauce (and for added interest, you can stir a few tsps of whole grain mustard into the mash) and shredded steamed cabbage, dotted with butter and with freshly ground black pepper.


     

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