The perfect pheasant with cider brandy

I know I wrote about roast pheasant only a few weeks ago, but, after that, I bought four pheasants, locally shot, for about £12 each in Corbridge, near Hadrian s Wall. Somerset cider brandy is the equivalent of Calvados, and quite delicious.

The following recipe is seasonal, uses local ingredients, takes less than 30 minutes to cook, and is incredibly cheap.

Per person

1 pheasant breast

1 eating apple

2 tbsp cider brandy

1 tbsp cream

Butter, salt, pepper

Peel and slice the apple and fry it in a little butter until soft, then remove it and set it aside. Fry the pheasant breast for about 10 mins per side until it is done. Put the apples back in the pan, add the cider brandy and cream, season and bring back to a slow boil before serving. Good with boiled potatoes and nothing else.