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If you haven’t game stock, use chicken stock cubes. For a special occasion, prepare a few more apple wedges and fry in butter. Serve alongside the pheasant as a garnish. This is wonderful served with mash. Pheasant legs are not suitable for this recipe as the cooking time is very short and legs need long slow cooking otherwise they are tough.
25g (1oz) butter
2 tablespoons sunflower oil
salt and freshly ground black pepper
6 pheasant breasts, skinned
2 onions, thinly sliced
25g (1oz) plain flour
150ml (1/4 pint) apple juice
300ml (1/2 pint) game stock
2 dessert apples, peeled and cut into thin wedges
2 tablespoons double cream
1 tablespoon lemon juice
Achieving the perfect results
Cook a day ahead, slightly undercooking, then reheat gently until hot. Freeze for up to a month add cream and lemon juice when reheating.
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