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Guineafowl Braised with Spring Onion, Cider & Apple |
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| Serves 2 - 4 |
Prep 10 mins |
Cooking 50 mins |
Challenge |
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My rating |
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Ingredients |
2 tbsp olive oil
2 large pheasants, jointed
4 spring onions, trimmed and sliced
2 rashers of smoked, streaky bacon
3 sprigs of thyme, leaves picked
2 Bramley apples thickly sliced
2 tbsp brandy or Calvados
800 ml dry cider
300 ml chicken or game stock
70 ml double cream
1/2 tsp mace or ground nutmeg
50g skinless roasted hazelnuts, chopped
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For the pickled apples
1 tsp sea salt
1 tsp caster sugar
2 tbsp cider vinegar
2 juniper berries, crushed
1/2 Bramley apple, peeled & cubed
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For the pickled apples, put
the salt, vinegar and berries in a small pan and bring to
the boil. Remove from the heat, add the apple cubes and
set aside.
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Heat the oil in a
heavy-bottomed, high-sided casserole and season the
pheasant joints with salt. Brown them all over, rendering
out some of the yellow fat into the pan. Remove to a plate
and season with pepper. Add the spring onions, bacon and
thyme to the pan along with a pinch of salt and a good
grind of black pepper, and fry until the spring onions
have softened - about 8 mins. Add the apple slices and
cook until starting to colour on both sides
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Spoon in the brandy and cook
until evaporated, add the cider and simmer for a few more
minutes to cook off the alcohol. Pour in the stock and
bring to the boil. Reduce to a gentle simmer and add the
pheasant joints back to the pan, covering with a circle of
baking parchment.
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After 15 mins, remove the
breasts from the pan to a plate and return the circle of
baking parchment to the pan. Cook gently for a further 20
mins, then remove all the pheasant pieces from the pan to
a plate and turn the heat up to reduce the sauce. Boil
hard for a few mins until reduced, then stir in the cream
and mace and turn off the heat. Return the pheasant pieces
to the sauce - the residual heat will warm it perfectly.
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Divide the pheasant pieces
between the plates and spoon over the sauce. Garnish with
the pickled apples and hazelnuts.
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