Pheasant is so often overlooked nowadays where as in the past it was a very popular gamey meat. Pheasant is a very lean meat with a low fat content and it has a unique gamey flavour. If you haven’t eaten pheasant before this recipe is the perfect introduction this delicious meat.
- 1 pheasant
- 1 tablespoon redcurrant jelly
- 1/2 cooking apple, peeled, cored and chopped
- 1 sprig thyme or a teaspoon dried thyme
- 1 tablespoon double cream (heavy cream)
- salt and freshly ground black pepper
- Firstly, preheat the oven to 220°C/ 425°F /gas mark 7
- Stuff the pheasant with the apple pieces and thyme, and season generously with salt and pepper.
- Wrap the pheasant with a piece of buttered greaseproof paper. Put it in an ovenproof casserole dish, put on the lid and cook in the oven for an hour.
- About 10 minutes before the end of the cooking time, take off the lid and remove the buttered paper. This will allow the breast to brown.
- The pheasant will be lovely and moist from cooking in its own juices and those of the apple.
- When cooked, take it out and put to rest in a warm place for 5 minutes. It’s essential to rest meat before carving.
- Take the apple out of the pheasant and place in a little non-stick saucepan.
- Add the redcurrant jelly and double cream, and heat until the thyme flavoured apple has completely pureed, and the redcurrant jelly and cream have mixed into it.
- Carve the pheasant as you would a chicken and serve some of the sauce on each plate to eat with it.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers