Ingredients

• 30g/1oz butter
• 2 tbsp vegetable oil
• 4 pheasant breasts
• 1 red onion
• peeled and sliced
• 1 clove garlic
• peeled and crushed
• 125g/4oz smoked streaky bacon
• derinded and chopped
• 1-2 tbsp plain flour
• 150ml/5fl oz dry cider
• 450 mls /15fl oz chicken stock
• 1 tbsp cider vinegar
• 1 sprig thyme
• 1 bay leaf
• 500g floury potatoes
• peeled and cubed
• 2 Bramley apples
• peeled
• cored and chopped
• 500g celeriac
• peeled and cubes
• 1 tbsp chopped fresh parsley
• 2 tbsp sour cream
• salt and freshly ground black pepper

Directions

• Melt the butter and the oil in a large saucepan and brown the pheasant breasts. Put on a plate.
• Add the onion
• garlic and bacon and cook for 3-4 minutes until the onion starts to soften.
• Stir in the flour and cook for a minute. Add the cider
• stock
• vinegar
• thyme and bay leaf. Season well. Bring to the boil and replace the pheasant pieces. Turn the heat down so the liquid bubbles gently and cover. Cook for 20-30 minutes until the pheasant is cooked and the sauce has thickened. Don't overcook or the meat will dry out.
• Meanwhile bring a large pan of salted water to the boil and add the potato
• apple and celeriac cubes. Boil until tender
• drain
• add the parsley and sour cream and some ground black pepper. Mash until smooth. Serve with the pheasant casserole and a green salad.