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Burrow Hill Pheasant




Source of Recipe


Taken from “A guide to Good Food in the Westcountry ” published by Taste of the West


List of Ingredients




200 g butter
salt and pepper
2 drawn pheasants
120 ml Somerset Cider Brandy
450ml Burrow Hill dry cider (or similair scrumpy)
6 peeled, cored and halved eating apples
120ml double cream


Recipe



Heat 100 g butter in a large flameproof casserole. Season the pheasants inside and out. Brown on all sides in the hot fat. Discard the fat, which will have burnt and pour over half the brandy and flame. Pour over cider.

Fry the halved applesin the rest of the butter in a separate pan. As soon as they are coloured add them to the casserole with the pheasants.

Cover and simmer on top of the stove or in a moderate oven 190C gas mark 5 for 40 minutes. Take the pheasants and apples from the casserole. Keep hot. Reduce the liquid in the pan to a glaze.

Stir in the cream. Boil till lightly thickened and add as much of the remaining cider brandy as is your taste.

Joint the pheasants, arrange on a serving dish with apples and pour over sauce.

Serves 4-6 Note : instead of cooking the apples with the pheasants they may be added at the end as a garnish.