This is a print preview of "Pheasant With Cranberry And Red Wine Sauce And Caramelised Ap" recipe.

Pheasant With Cranberry And Red Wine Sauce And Caramelised Ap Recipe
by Global Cookbook

Pheasant With Cranberry And Red Wine Sauce And Caramelised Ap
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  Servings: 4

Ingredients

  • 1 Tbsp. Oil
  • 1 x Brace of pheasant
  • 5 Tbsp. Cranberry sauce
  • 1 x Orange, Juice of
  • 125 ml Red wine, (4 fl ounce)
  • 300 ml Chicken stock, (1/2 pint)
  • 2 tsp Schwartz Citrus Pepper
  • 1/2 tsp Schwartz Grnd Cinnamon
  • 1 tsp Tomato puree
  • 1 Tbsp. Cornflour
  • 25 gm Butter, (1oz)
  • 1 Tbsp. Caster sugar
  • 1 tsp Schwartz Pork Sage and Apple Seasoning
  • 2 x Apples, sliced into 4 rings and cored

Directions

  1. Pre-heat the oven to 180C, 350F, Gas Mark 4. Heat the oil in a roasting tin and fry the pheasants till lightly browned, leaving the pheasants upside down.
  2. Blend all ingredients together except the cornflour and add in to the roasting tin. Bring to the boil. Roast for 1-1 1/2 hrs till cooked. Remove the pheasants. Blend the cornflour with 1tbs water and add in to the sauce in the tin. Bring back to the boil, stirring till thickened.
  3. Meanwhile, make the caramelised apples by melting the butter and sugar in a frying pan. Add in the Pork Sage and Apple Seasoning and apple rings and fry till softened, turning one.
  4. Serve with the pheasants and Cranberry & Red Wine Sauce.
  5. Hints & Tips
  6. Try making parsnip game chips by thinly slicing 1 large parsnip and shallow frying in oil.
  7. Fried breadcrumbs with Schwartz Pork Sage and Apple seasoning is also an ideal accompaniment for game.
  8. Roast potatoes with Schwartz Mixed Herbs and Garlic Granules taste extra special.
  9. Serve the pheasants with Schwartz Luxury Bread Sauce to complete the meal.