Description
This Pot Roast Pheasant with Shallots and Apple is a hearty and flavorful winter dish perfect for festive occasions or after-the-shoot meals. The pheasant is browned and braised in apple cider with aromatic herbs, while caramelized apples add a sweet contrast. The dish is finished with a rich, silky gravy made from the pan juices thickened with butter and corn flour. A wonderful alternative to classic roasts, ideal for Christmas or Thanksgiving.
Ingredients
Scale
Pheasant and Braising
- 2 pheasants, skinned with the giblets removed
- 50ml brandy or Armagnac
- 1 tbsp butter
- 1 tbsp olive oil
- 10 shallots
- 2 sprigs of thyme
- 2 bay leaves
- 880ml (2 cans) apple cider
- Freshly ground salt and pepper
Gravy
- 2 tsp corn flour
- 1 tbsp salted butter
Caramelized Apples
- 2 apples with core removed, cut into 1/8ths
- 50g salted butter
- 100g caster sugar
Instructions
- Prepare and Brown the Pheasant: Ensure the pheasants are properly skinned and giblets removed. Season the pheasant pieces well with salt and pepper. Melt the butter and olive oil in a skillet over medium heat and brown the pheasant pieces on all sides, working in batches if necessary to avoid overcrowding. While browning, peel the shallots.
- Transfer to Casserole and Sauté Shallots: Once browned, place the pheasant pieces into a stovetop casserole dish with a tight-fitting lid (such as a Le Creuset). In the same skillet with the remaining fat, sauté the peeled shallots until browned, then add them to the casserole with the pheasant.
- Flambé with Brandy: Return the skillet to the hob and add the brandy or Armagnac. Heat it until warm, then carefully ignite it and pour the flaming brandy over the pheasant and shallots in the casserole to flambé.
- Add Herbs and Cider, then Braise: Add the bay leaves, thyme sprigs, and apple cider to the casserole. Cover with the lid and bring to a gentle simmer on the stovetop. Cook braising the pheasant for about 75 minutes until the meat is tender and fully cooked.
- Prepare Caramelized Apples: Approximately one hour into braising, preheat your grill (broiler). Chop the apples into 1/8 segments, leaving the skin on. Melt the butter in the microwave and toss the apples in it to coat thoroughly. Then sprinkle the caster sugar over the apples, place them on tin foil, and grill for about 5 minutes until caramelized. Turn the apples and caramelize the other side as well.
- Make the Gravy: When the pheasant is cooked, remove the meat and shallots to a warm plate and discard the bay leaves. Bring the remaining braising liquid to a boil. Mix the butter and corn flour to form a smooth paste and whisk into the boiling liquid to thicken the gravy, removing any lumps. Season to taste with salt and pepper if needed.
- Serve: Plate the pheasant with the shallots and caramelized apples alongside a generous serving of the rich gravy.
Notes
- This pot roast pheasant recipe pairs beautifully with root vegetables or creamy mashed potatoes.
- The caramelized apples add a lovely sweet and tart dimension that complements the gamey flavor of pheasant.
- Braising in apple cider tenderizes the meat and imparts a subtle fruity acidity to the dish.
- Make sure to use a heavy, tight-fitting casserole dish to retain moisture during cooking.
- Flambéing with brandy adds depth of flavor but be cautious when igniting alcohol.
Nutrition
- Serving Size: 1 pheasant serving
- Calories: 654
- Sugar: 49g
- Sodium: 274mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 64g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 228mg
