Pheasant breasts with apple and ginger

02.071.01

Serves 6

6 pheasant breasts
2oz butter
2 tbsp sunflower oil

3 onions skinned and chopped finely

2-inch piece of ginger, peeled and finely chopped

1 clove garlic skinned and thinly sliced

3 Cox apples, peeled, cored and chopped

1 tbsp flour
3/4 pint stock and dry cider mixed
salt and ground black pepper

Pre-heat oven to 180C (350F).

Melt the butter and heat the oil together in a deep frying pan. Brown the pheasant breasts and put them in a warm oven-proof dish.

Add the sliced onions, garlic and ginger to the pan and cook over a moderate heat, stirring occasionally to prevent sticking. Cook until onions appear transparent

Add chopped apples and flour and mix in for about a minute before adding stock and cider; stir continually until mixture bubbles.

Season with salt and pepper and pour over pheasant breasts. Cover with lid and cook for approx 30 minutes.