Pheasant with Cranberry and Red Wine Sauce and Caramelised Apples

1 tbs oil
1 brace of pheasant
5 tbs cranberry sauce
Zest & juice of 1 orange
125ml (4fl oz) red wine
300ml (1/2 pint) chicken stock
1/2 tsp Schwartz Lemon Pepper
1/2 tsp Schwartz Cinnamon Ground
1 tsp tomato purée
1 tbs cornflour

Caramelised Apples:

25g (1oz) butter
1 tbs caster sugar
1 tsp Schwartz Perfect Shake Pork Special Blend
2 apples, cut into rings and cored

STEP 1

Pre-heat the oven to 180°C, 350°F, Gas Mark 4.



STEP 2

Heat the oil in a roasting tin and fry the pheasants until lightly browned, leaving the pheasants upside down.



STEP 3

Blend all ingredients together except the cornflour and add to the roasting tin. Bring to the boil. Roast for 1-1½ hours until cooked. Remove the pheasants. Blend the cornflour with 1 tbs water and add to the sauce in the tin. Bring back to the boil, stirring until thickened.



STEP 4

Meanwhile, make the caramelised apples by melting the butter and sugar in a frying pan. Add the Pork Seasoning and apple rings and fry until softened, turning once.



STEP 5

Serve with the pheasants and Cranberry & Red Wine Sauce.