Pheasant in Cider

November Recipe from The Real Island Food Company

Pheasant in Cider – seasonal eating at it’s best and a super value meal too!

Serves 4



Game season has just arrived. Pheasant is a lean and tasty meat, which makes it healthy too. Casseroled with autumn favourites such as apples and cider it’s seasonal eating at it’s best. Serve with braised red cabbage.
Our pheasant, from Sheepwash farm in Godshill is fully prepared and ready to cook.

Ingredients:
1 Sheepwash Farm pheasant,
2 carrots (sliced),
2 shallots,
4oz sliced mushrooms,
handful of mixed dried herbs or fresh thyme,
¾ pint stock (chicken is best, from a cube will be fine)
¼ pint Godshill Rumpy Pumpy Scrumpy Cider, salt and pepper

All available from The Real Island Food Company:  www.realislandfood.co.uk or: 731778

Method:
Preheat oven to 150ºC/Gas mark 2. Put the pheasant in a casserole and add the vegetables and herbs.
Season with salt and pepper and pour in the stock and cider. Cover the casserole and cook in the oven for three hours until tender. This dish is also fabulous for the slow cooker if you have one. Remove the pheasant from the casserole and gently take the meat off the bone. Put to the side and simmer the liquid in the casserole
on the hob until thickened. To serve return the meat to the casserole and serve with baked or mashed potatoes and vegetables of choice (Red cabbage is particularly tasty).