Pot-roast pheasant with cider & bacon

Name: Pot-roast pheasant with cider & bacon
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 eating apples, cored and cut into large chunks; 100 grams bacon lardons; 50 grams butter; 1 celery stick, chopped; 300 milliliters chicken stock; 100 milliliters double cream; 500 milliliters cider; 1 onion, chopped; 4 sage sprigs, leaves chopped; 1 Savoy cabbage, finely shredded

This recipe serves 4. One serving contains 479 calories, 11g of protein, and 31g of fat. Head to the store and pick up cider, chicken stock, butter, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour. It is a good option if you're following a gluten free and primal diet.

Instructions

Heat oven to 190C/170C fan/gas 5.Melt the butter in a large non-stickflameproof dish. Season the pheasants,add to the dish and brown on all sides.

Ingredients you will need

Butter

Equipment you will use

Oven

Remove from the dish and set aside.

Add the bacon, onion, celery and sageto the dish and cook for 10 mins untilthe onion is soft and the bacon is crisp.Carefully pour off any excess fat.Return the pheasants to the dish andscatter over the apples.

Ingredients you will need

Apple