Pot-roast pheasant with cider & bacon

Ingredients

• 2  apples cored cut into large chunks
• 100 g bacon 
• 50 g butter 
• 1  celery stalks chopped
• 300 ml chicken stock see 
• 100 ml double cream 
• 500 ml cider 
• 1  onion chopped
• 4  sage chopped
• 1  savoy cabbage shredded finely

Equipment

• oven

Directions

1. Heat oven to 190C/170C fan/gas 5.Melt the butter in a large non-stickflameproof dish. Season the pheasants,add to the dish and brown on all sides.
2. Remove from the dish and set aside.
3. Add the bacon, onion, celery and sageto the dish and cook for 10 mins untilthe onion is soft and the bacon is crisp.Carefully pour off any excess fat.Return the pheasants to the dish andscatter over the apples.
4. Pour over thecider and the chicken stock, bring toa simmer, cover with a lid and cook inthe oven for 25 mins until the birdsare cooked through.
5. Remove the birds from the dish and keepwarm. Return dish to the hob over a highheat.
6. Let the liquid bubble until reduced byhalf, then add the cabbage, cover with a lidand cook for 3 mins.
7. Add the cream, checkthe seasoning, and continue cooking for1 min more.
8. Serve the pheasant on top ofthe cabbage mixture with some mashedpotato, if you like.