{"id":173284,"date":"2025-04-06T08:45:42","date_gmt":"2025-04-06T08:45:42","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/pheasant-with-apples-in-a-cider-cream-sauce-phils-home-kitchen\/"},"modified":"2025-04-06T08:45:42","modified_gmt":"2025-04-06T08:45:42","slug":"pheasant-with-apples-in-a-cider-cream-sauce-phils-home-kitchen","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=173284","title":{"rendered":"Pheasant with apples in a cider & cream sauce \u2013 Phil’s Home Kitchen"},"content":{"rendered":"


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Pheasants cooked with apples and fresh herbs in a silky, creamy sauce. Deliciously comforting!<\/p>\n

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Each year we are given a delicious brace of pheasants and this recipe, which I have been making for over 30 years, is my go-to recipe for using them. It basically my adaptation of a classic French dish that traditionally uses calvados.<\/p>\n

I like to serve this just with mashed potato and steamed green beans. It can also be made in a day in advance for reheating when you are ready.<\/p>\n

I like to use both the breasts and the legs of the pheasant, but as the leg takes longer to cook I roast them off first (nowadays typically in the air-fryer) for about an hour.<\/p>\n

I usually use cr\u00e8me fra\u00eeche for the lovely tang it brings, but you can use single or even double cream. I sometimes add some chopped button mushrooms, which work superbly here.<\/p>\n

If you are not a fan of pheasant, this recipe also works really well with chicken: the breasts, thighs, drumsticks\u2026\u2026.<\/p>\n

Recipe: pheasant with apples in a cider & cream sauce \u2013 serves 4<\/h2>\n
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Pheasant with apples in a cider & cream sauce <\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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