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According to Delia, the pheasant season comes to an end mid-February, but my local butchers has them in the freezer.
Serves 4
2 pheasants
1 tbsp light olive oil
1 onion, peeled and finely sliced
1 large clove of garlic, peeled thinly sliced
2 fresh thyme sprigs (optional)
1 bay leaf (optional)
3 tbsp Calvados or brandy (optional)
500ml cider
1 chicken stock cube
150ml double cream (optional0
Salt & pepper
Plug in the slow cooker to warm up.
Heat the oil in a large frying pan and brown the pheasants. Once browned, place in the slow cooker.
Brown onion and garlic in the remaining oil, then add to the slow cooker together with the herbs if using.
Return the pan to the heat. Add the Calvados/brandy if using, together with the cider, and crumbled stock cube. Scrape any meaty/oniony goodness off the bottom of the pan, and bring it to the boil. Pour over the pheasants.
Cook on high for 4-5 hours or Auto for 6-8 hours. You can ladle out the sauce and reduce in a different pan if you like, adding the cream at the end. If not reducing, just stir in the cream before serving.
Return the pan to the heat. Add the Calvados/brandy if using, together with the cider, and crumbled stock cube. Scrape any meaty/oniony goodness off the bottom of the pan, and bring it to the boil. Pour over the pheasants.
Cook on high for 4-5 hours or Auto for 6-8 hours. You can ladle out the sauce and reduce in a different pan if you like, adding the cream at the end. If not reducing, just stir in the cream before serving.
Serve with mash to absorb all the lovely cidery sauce.
Thank you for your entry to Simple and in Season - really lovely to see pheasant highlighted and your slow cooked supper looks wonderful x
ReplyDeleteThank you - round up posted today. Ren
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