Pheasant in cider with crab apples

2nd February 2013

To coincide with yesterday’s close of the Pheasant shooting season here is a recipe for them, also incorporating the Crab Apples we found a couple of weeks ago.  You can substitute normal apples if you can’t find any usable Crab Apples.

Pheasants in Cider with Crab Apples

2 pheasants jointed

50g Butter

250g smoked bacon diced

1 onion finely chopped

2 cloves garlic crushed

12-16 crab/wild apples quartered and cored (or 3 eating apples)

750ml sweet cider

300ml double cream

Salt and pepper


Heat the butter in an large pan and fry the bacon until browned, add the onion and cook until soft then add the crushed garlic. Season the pheasant joints and add to the pan and brown all over.  Add the  cider, bring to the boil, cover and simmer for 1 hour.  Add the crab apples, stir and cook for another hour or until the pheasant is tender.  Remove the pheasant and keep warm.   Using a spoon mash the apples in the sauce then add the double cream to the sauce, bring to the boil and cook until the sauce is thick.

Serve with  boiled rice, creamy mash or pasta.

Serves 4.

Pheasant in Cider with Crab Apples


Kev Palmer


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