Eversfield Pheasant in apples and cider

Serves: 6-8 people

Ingredients:

• 6-8 Eversfield pheasant breasts
• 6 rashers streaky bacon
• 2 tbsp flour seasoned with black pepper
• 1 tbsp plain flour
• 3 large cooking apples
• 2 onions, coarsely chopped
• 50g butter
• 275ml (half a pint) cider (strong and dry is best)
• 200ml crème fraiche 200ml chicken stock or if you can make it or get it, game stock

Method:

Dust the pheasant breasts in the seasoned flour and brown in a large casserole dish in the butter. Then remove and set on one side.

Add the bacon, cut into chunks and fry until cooked, add the onions and peeled, chopped and cored apples and cook for about 10 minutes over a medium heat.

Add the tablespoon of plain flour and stir in well, cooking for a couple of minutes.

Add the cider and stock and stir well bringing to the boil.

Add the pheasant breasts and then lower the heat to simmer for 20-25 minutes.

Before serving, add the crème fraiche and stir in gently.

Serve with seasonal vegetables or rice.