Pheasant, apple and cider casserole
Ingredients
2 Tbsp oil of your choice
6-8 pheasant breasts cut into chunks
1 large onion
2 Carrots
2 Celery sticks
200g pack smoked bacon lardons
250ml dry cider
2 eating apples (Braeburns are good) cut into chunky pieces
1 chicken stock cube
1 bay leaf
3-4 sprigs of thyme
140g crème Fraiche
1-2 tbsp Dijon mustard
1-2 tsp cornflour (optional) 1-2 cinnamon quills (optional)
Mashed potato and greens to serve
Method
step 1
Heat half the oil in a large pan and brown the meat in batches – Don’t overcrowd the pan, only turn
the meat when it has a good brown colour as this will add flavour. As each batch is ready tip into the
slow cooker. Add oil as needed.
step 2
When all the meat is in the slow cooker, add the onion, carrots and celery to the pan and cook for 5
minutes to just soften, scraping off any crusty bits from the bottom of the pan. Tip the veg into the
slow cooker, then fry the lardons in the pan. Add the cider and let bubble for a minute, scrapping the
bottom of the pan. Tip the contents of the pan into the slow cooker.
Add the apples, stock cube and herbs to the slow cooker. Pour in 400ml of water into the slow cooker,
season well and turn the heat to low. Cover and leave for 6-8 hours until the meat is tender.
(if you do not have a slow cooker use a pan, cover and cook on a low heat for 3 hours, stirring
occasionally to prevent catching, you may need to add water if it looks dry).
step 2
Turn the Slow cooker up to high. Add the crème fresche and mustard. If the sauce is thin, thicken with
the cornflour (Ladle two spoons of the sauce into a pan bring to a simmer, mix in the cornflour with 1-2
tsp of water to make a paste, then stir into the sauce. Once thickened return the sauce t the slow
cooker and cook for 10 minutes more on high, stirring occasionally (5 mins on the hob). Serve with
the mash and greens. Add extra mustard and thyme if you like.
