Pheasant breasts with apple and fresh ginger

Containing only the pheasant breasts, it is easy to serve and eat.  The legs, wings and carcass can be used for other dishes and soup.

Preparation Time: 15 Mins

Cooking Time: 45 Mins

Total Time: 1 Hr

Ingredients

For 6 servings…

60 gms            Butter       

2 tbs               Olive oil     

6                    Pheasant breasts      

3                    Onions  - sliced thinly

1 clove             Garlic  - chopped finely          

2½ cm             Ginger  - chopped finely         

3                    Apples  - eating - peeled, cored and diced 

1 tbs               Flour        

10 cl               Stock  - chicken or game         

30 cl               Cider  - dry 

  Pepper           

  Salt              

To serve

                     Mashed potato  - with parsley and chives  

                     Green vegetable       

Method

Melt the butter and heat the oil together in a wide frying pan.  Brown the pheasant breasts on each side and put them, once browned, into a warmed ovenproof casserole.  Add the sliced onions, garlic and ginger to the frying pan and cook over a moderate heat, until the onions are transparent looking.  Add the chopped apples and flour and stir in, cooking for a minute before pouring in the stock and cider, stirring continuously till the mixture bubbles.

Season with salt and pepper and pour over the pheasant breasts in the ovenproof casserole.

Cover and cook in a moderately hot oven (180°C), for 30 minutes.  Serve with creamy mashed potatoes (even better with plenty of chopped parsley and chives beaten into them) and a green vegetable.

Wine recommendations

A cabinet franc red wine..

Conventional

     Saumur-Champigny

Interesting

     Bordeaux Supérieur

     Bourgueil

     Chinon

     Gamay de Loire

     Irouleguy