Pheasant with cider is a great seasonal recipe making the most of delicious birds now in the shop. Lovely game flavours enhanced with a cider, sage, apple and cream sauce. This will make a perfect midweek supper for two or will double up readily for larger numbers.

Game is a natural slow food, reared in the wild, living in wood and farmland habitat, roaming free and enjoying a natural life and diet.

This recipe is from “Taste of Gametasteofgame_logo


This pheasant recipe will serve two people.  Allow about 45 minutes for preparation and cooking time.

Ingredients for Roast Pheasant with cider sauce

I whole pheasant from Morley Butchers
2 cooking apples
1 can of cider 330ml
100mls cream
Sugar if needed
Chicken stock
Sage leaves
Olive oil
Salt and Pepper

Cooking method for Pheasant with cider

Season the trussed pheasant and seal in a hot pan with oil, turning the bird so it seals all over and colours well.

Peel, core and slice the apples. Taking a deep cooking dish with a lid, place half the apples on the base of the dish. Place the sealed pheasant on the apples and cover with the remaining apples.

Add four or five sage leaves and then add the cider and bring to the boil.

Place the lid on the dish and put into a hot oven 200°c for ten minutes. Turn the oven down to 180°c and cook for a further 25 minutes.

Once cooked remove the pheasant and drain all the cooking juices back into the cooking pot and allow the pheasant to stand and rest for five minutes. Meanwhile add the cream to the apples and cooking juices then liquidise to a fine puree

If the sauce is too thick add a bit of chicken stock to thin it down. Also tastes if it tastes a bit too sharp add a little sugar to take off the sharpness of the apples.

Take the pheasant, remove the trussing string and remove the legs. Cut the legs in half so you have a drumstick and thigh. Retain the thighs and discard the drumsticks, these have too many sinews.

Remove the breast from the carcass, and serve a breast and thigh together as a portion.

Warm the sauce but do not boil and serve. Roast or mash potato would be good with this along with some root vegetables that go well with the pheasant with cider combination.