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Dust the pheasant breasts in the seasoned flour and brown in a large casserole dish in the butter.
Next, remove and set to 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.