Preheat the oven to 190°C.
Melt butter in a casserole pot and brown seasoned pheasants before setting them aside.
Sauté onions, bacon, celery, carrot, and sage until the vegetables are soft and bacon is crispy.
Return pheasants to the pot, add Granny Smith apples, pour in Calvados, and flambé.
Add 290ml of cider and chicken stock, then cover and bake for 20 minutes.
Brush Coxes apples with melted butter, sprinkle with sugar, and bake on a tray for 30 minutes.
Remove pheasants, set aside meat to keep warm, and return chopped carcasses to the pot with remaining cider.
Boil the mixture for 5 minutes, strain the sauce, and reduce it by half with a splash of Calvados.
Stir in the cream and simmer for 5 minutes until the sauce thickens.
Coat the pheasant pieces in the sauce and serve with baked apples, kale, sage, and crispy pancetta.