Description
This Pot Roast Pheasant with Shallots and Apple recipe is a hearty and flavorful winter dish perfect for special occasions like Christmas or Thanksgiving. The pheasant is browned and then slow-braised with aromatic shallots, thyme, bay leaves, and apple cider until tender, while caramelized apples add a sweet and tangy balance. Finished with a rich buttery gravy thickened with corn flour, this comforting pot roast is ideal for a cozy, elegant meal.
Ingredients
Scale
Pheasant and Braise
- 2 pheasants, skinned with giblets removed
- 50ml Brandy or Armagnac
- 1 tbsp butter
- 1 tbsp olive oil
- 10 shallots
- 2 sprigs thyme
- 2 bay leaves
- 880ml (2 cans) apple cider
- Freshly ground salt and pepper
- 2 tsp corn flour
- 1 tbsp salted butter
Caramelized Apples
- 2 apples, cored and cut into 1/8ths with skin on
- 50g salted butter
- 100g caster sugar
Instructions
- Prepare and Brown the Pheasant: Season the pheasant pieces generously with salt and pepper. Melt the butter and olive oil in a skillet over medium-high heat and brown the pheasant pieces on all sides. You may need to brown them in batches to avoid overcrowding. While browning, peel the shallots in preparation for the next step.
- Saute Shallots: Transfer the browned pheasant pieces to a stovetop casserole dish with a tight-fitting lid (such as a Le Creuset). In the same skillet, saute the peeled shallots in the remaining fat until they are golden brown, then add them to the casserole with the pheasant.
- Flambé with Brandy: Heat the brandy or Armagnac in the skillet on the hob. Carefully ignite the brandy and pour it, flames still lit, over the pheasant and shallots in the casserole to flambé and add depth of flavor.
- Add Herbs and Cider, Braise: Add the bay leaves, chopped thyme sprigs, and apple cider to the casserole. Cover with the lid and bring to a gentle simmer. Cook on the stovetop for about 75 minutes until the pheasant meat is tender and cooked through.
- Prepare Caramelized Apples: About one hour into cooking the braise, preheat your grill (broiler). Melt the butter in the microwave and toss the apple pieces in it to coat. Then sprinkle the apples with caster sugar. Place the apples on tin foil and grill for approximately 5 minutes until the underside caramelizes, then turn over and caramelize the other side to a golden finish.
- Make the Gravy: Once the pheasant is tender, remove the pheasant pieces and shallots from the casserole to a warm plate. Discard the bay leaves. Bring the remaining cooking liquid to a boil. Mix the butter and corn flour together into a smooth paste and whisk it into the boiling liquid to thicken the gravy. Adjust seasoning with salt and pepper if needed.
- Serve: Plate the pheasant with the caramelized apples and drizzle with the thickened gravy for a sumptuous meal.
Notes
- This pot-roast pheasant with shallots and caramelized apples is a winter favorite and excellent for post-hunt meals.
- It makes an impressive alternative to traditional roast meats for Christmas or Thanksgiving dinners.
- Use a tight-fitting casserole dish to ensure even braising and moisture retention.
- Be cautious when flambéing the brandy to ensure safety—keep a lid or fire extinguisher nearby.
- Caramelized apples bring a sweet counterbalance to the savory pheasant and rich gravy.
Nutrition
- Serving Size: 1 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
