Fricassee Of Pheasant, Apples With Cider Cream Sauce

Fricassee of Pheasant, Apples with Cider Crème Sauce served on a blue plate with mashed potatoes and green veg
  • 4 servings
  • 30 minutes to cook, 15 minutes to prepare
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  • 8 pheasant breasts
  • 4 apples, diced
  • 200ml chicken stock
  • 200ml double cream
  • 350ml cider
  • 1 onion, sliced
  • 1tbsp olive oil
  • 80g diced pancetta
  • 1 savoy cabbage, leaves cut in half, tough stalk removed
  • For the Mash
  • 1 celeriac, peeled & roughly chopped
  • 80g unsalted butter
  • 200ml double cream
  • 200ml milk
  • Ground white pepper & sea salt


Game doesn’t need to be difficult, this pheasant recipe is very straightforward and simple to create as well as being tasty.

  1. Place the olive oil into a frying pan over a medium heat and add the pancetta. Fry gently until coloured. Whilst this is happening, prepare a pan for the cabbage by placing a pan of salted water on to boil, once boiling lower the heat to a simmer.
  2. Place the milk and cream into a separate saucepan, add the chopped celeriac and cook until the liquid has been absorbed, then mash or purée and keep warm.
  3. Add the pheasant breasts to the frying pan skin side down for a couple of minutes then turn them over. Add the chopped apple, stock, cider and cream and continue to cook until the sauce has thickened slightly and the pheasant is just cooked through.
  4. Blanch the Savoy cabbage in the prepared simmering water, drain and serve with celeriac purée, pheasant and cider sauce.

Chefs tip
Why not add a few chopped prunes to the sauce to give the dish extra richness.


The optimum time and temperature varies by individual ovens – these are guidelines only. Please ensure all cooked recipes are served piping hot. Keep raw meat separate from cooked food. Use separate kitchen utensils and surfaces for raw and cooked foods, or wash thoroughly in between use. Wash hands after handling raw meat. Some products may only be available in our larger stores. All content © Booths 2017.