Ginny's Pheasant with Apples & Cream

Succulent pheasant with a rich apple and cream sauce. Perfect for a hearty, evening meal.


  • 1 whole pheasant
  • 50g of butter
  • 2 shallots
  • 2 Cox’s apples
  • Pinch of sugar
  • Juice of 1 lemon
  • 50ml of calvados or apple brandy
  • 200ml of double cream
  • Salt and peeper to season


  1. Melt half the butter in a small casserole dish. Season the pheasant inside and out, place in the dish and brown gently on the hob for 5 minutes on each side.
  2. Peel and slice shallots finely and add to sweat gently with the pheasant.
  3. Peel the apples, cut into segments and remove core. Squeeze lemon juice over the apple segments and place the remaining apple peelings and core around the pheasant.
  4. Place the lid on the casserole and continue to cook on a low heat for 15 minutes.
  5. Remove casserole lid, add Calvados or apple brandy to the pan. Let it bubble and evaporate the alcohol, then pour in the cream.
  6. Season with salt and pepper and braise pheasant gently in the cream on a low heat for a further 15 minutes.
  7. Meanwhile, melt the remaining butter in a frying pan and saute the apple segments with a pinch of sugar. Remove from the heat as soon as they start to colour.
  8. Lift the pheasant out of the casserole dish – ensure the juices drip into the cream and continue to lightly bubble the cream until reduced to a sauce.
  9. Joint the pheasant onto a serving dish and arrange the apples on top. Strain the sauce over the bird and serve with pilau rice.

Whole pheasant and pheasant breasts now available to buy online.