Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 1 Tbsp. Oil
- 1 x Brace of pheasant
- 5 Tbsp. Cranberry sauce
- 1 x Orange, Juice of
- 125 ml Red wine, (4 fl ounce)
- 300 ml Chicken stock, (1/2 pint)
- 2 tsp Schwartz Citrus Pepper
- 1/2 tsp Schwartz Grnd Cinnamon
- 1 tsp Tomato puree
- 1 Tbsp. Cornflour
- 25 gm Butter, (1oz)
- 1 Tbsp. Caster sugar
- 1 tsp Schwartz Pork Sage and Apple Seasoning
- 2 x Apples, sliced into 4 rings and cored
Инструкции
- Pre-heat the oven to 180C, 350F, Gas Mark 4. Heat the oil in a roasting tin and fry the pheasants till lightly browned, leaving the pheasants upside down.
- Blend all ingredients together except the cornflour and add in to the roasting tin. Bring to the boil. Roast for 1-1 1/2 hrs till cooked. Remove the pheasants. Blend the cornflour with 1tbs water and add in to the sauce in the tin. Bring back to the boil, stirring till thickened.
- Meanwhile, make the caramelised apples by melting the butter and sugar in a frying pan. Add in the Pork Sage and Apple Seasoning and apple rings and fry till softened, turning one.
- Serve with the pheasants and Cranberry & Red Wine Sauce.
- Hints & Tips
- 1. Try making parsnip game chips by thinly slicing 1 large parsnip and shallow frying in oil.
- 2. Fried breadcrumbs with Schwartz Pork Sage and Apple seasoning is also an ideal accompaniment for game.
- 3. Roast potatoes with Schwartz Mixed Herbs and Garlic Granules taste extra special.
- 4. Serve the pheasants with Schwartz Luxury Bread Sauce to complete the meal.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 4 servings | |
| Calories 189 | |
| Calories from Fat 77 | 41% |
| Total Fat 8.79g | 11% |
| Saturated Fat 3.52g | 14% |
| Trans Fat 0.09g | |
| Cholesterol 13mg | 4% |
| Sodium 168mg | 7% |
| Potassium 205mg | 6% |
| Total Carbs 22.32g | 6% |
| Dietary Fiber 2.7g | 9% |
| Sugars 16.98g | 11% |
| Protein 1.27g | 2% |
