Pheasant and Apple Casserole
1 to 2 pheasants required. (Allow 1 pheasant for 2 people.)
Brown the pheasant on all sides in a frying pan, in 4 tbsps. of butter over low heat, then remove to a separate plate.
Gently fry one sliced onion in the butter, cooking for several minutes and then add 2 to 4 sliced Cox apples (peeled or unpeeled, according to taste), 1 level tbsp of cinnamon, 2 – 3 cups of Castle Farm Apple Juice and gently cook for another few minutes.
Transfer the mixture to a heavy-based casserole, place the pheasants on top and season with salt, pepper and a sprig of thyme. Cover and bake at 180°C for 1 – 1 ¼ hours, turning the pheasants occasionally. Five minutes before serving add 150 ml of crème fraîche or yoghurt. The ‘sauce’ can be thickened with cornflour if desired.
