Waldorf pheasant

[henry d]

Just cobbled this together............feeds 2

 

2x pheasant breasts(unless you like big meals)

1x eating apple(cored and cut into rings)

2x shallots or 1 small onion(finely chopped)

1/2 stick celery(finely chopped)

2 Tbsp walnut pieces

1/2 bottle cider(drink the other half as you cook)

1/2 tub of double cream

butter

S&P

 

Warm the oven to under 100C if you can. Fry the apple rings, celery and shallots in the butter and when lightly browned turn the apple rings and continue until all are softened but don`t brown the onions. Remove to the warmed oven.

If necessary add some oil to the pan and turn the heat up and then when hot fry the pheasant breasts until nicely brown all over, again remove to the oven to rest and take out the apples etc.

De-glaze the pan with the cider and when the bubbling calms down add the apple/shallots/celery and cook until the sauce is sticky but not all gone. remove the apple rings to the warmed plates and put the pheasant breast on top. Stir into the sauce the cream and when thickened taste and add salt/pepper if necessary.

 

Serve with carrots, cabbage and a baked potato with a wodge of butter on top.

 

Enjoy !!!

[rabbithunter2008]

That sound great

 

Cheers henry d

[malkiserow]

What do you do with the nuts?

[henry d]

Ah - Ha, you spotted my deliberate mistake, well done 10 team points

 

Throw them in with the cream