Healthy Pheasant Hot Pot Recipe

Pheasant recipes can make a delicious, warming, winter meal. By far the most valuable part of the bird is the breast. Rich gamey flavors and lean meat make this pheasant dish a healthy alternative to a Sunday roast. A traditional delicacy with cholesterol reducing properties.

Ingredients:

2 pheasants
50g Flora Buttery
2 medium onions
1 Knorr Chicken Stockpot
600ml cider
2 bay leaves
2 sprigs of thyme
2 dessert apples
60g granulated sugar
450g (1lb) potatoes
50ml (2fl oz) semi skimmed milk
40g (1½ oz) Flora pro.activ spread
Black pepper


Method
1. Preheat the oven to 170° C/150° C fan assisted/gas mark 3. Heat half the Flora Buttery in a frying pan, and brown the pheasants all over, then place in a suitably sized casserole dish. Season with pepper.

2. Cut the onions into quarters and quarter again. Fry them until golden and add them to the casserole.

3. Pour the cider into the frying pan, add the Knorr Stockpot, and warm gently until the Stockpot has melted. Pour this over the pheasants and add the thyme and bay leaves. Cook for 1¼–1 ½ hours.

4. Cut the apples into eight slices. Heat the remaining Buttery in a frying pan and fry the apple slices until golden, add the sugar and cook until it begins to caramelise.

5. Boil the potatoes until cooked. Drain and mash with the milk and Flora pro.activ. Season with black pepper.

6. Remove the pheasant and onions from the casserole dish to a warm serving plate, and reduce the liquid slightly. Pour over the pheasants and serve garnished with the caramelised apples. Serve with the mash and some vegetables.