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Pot Roasted Pheasant with Cider and Calvados

Pot-roasting moist pheasant in a creamy cider and Calvados sauce, served with baked apples and crispy pancetta over kale.

DinnerPheasantAutumnalCiderCalvados
Estimated Nutrition
Calories
1064.1
kcal / serving
4256.4 kcal total
Carbs
29.6g
per serving
118.2 g total
Fat
71.1g
per serving
284.4 g total
Protein
60.7g
per serving
242.8 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tbsp
Soft Light Brown Sugar
Dairy
55
g
Butter
290
ml
Double Cream
25
g
Butter
melted
Fruits
2
piece
Granny Smith Apples
peeled, cored, cut into large chunks
4
piece
Coxes Apples
peeled and cored
Liquids
50
ml
Calvados
290
ml
Chicken Stock
500
ml
Dry Cider
Meat
2
piece
Pheasant
85
g
Bacon Lardons
8
slice
Pancetta
crispy
NutsSeeds
1
unit
Salt
to taste
1
unit
Pepper
to taste
4
sprig
Sage
1
unit
Sage Leaves
deep fried
Vegetables
1
piece
Onion
finely chopped
1
stick
Celery
chopped roughly
1
piece
Carrot
chopped roughly
1
unit
Kale
blanched

Method

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