Recipe Categories
Fowl & Poultry
Wine Sauce Poultry

Shanna's Cranberry Red Wine Carmel Apples

1 tbl Oil
1 x Brace of pheasant
5 tbl Cranberry sauce
1 x Orange, Juice of
125 ml Red wine, (4 fl oz)
300 ml Chicken stock, (1/2 pint)
2 tsp Schwartz Citrus Pepper
1/2 tsp Schwartz Ground Cinnamon
1 tsp Tomato puree
1 tbl Cornflour
CARAMELISED APPLES
25 gm Butter, (1oz)
1 tbl Caster sugar
1 tsp Schwartz Pork Sage and Apple Seasoning
2 x Apples, sliced into 4 rings and cored

 Method :
Pre-heat the oven to 180C, 350F, Gas Mark 4. Heat the oil in a roasting tin and fry the pheasants until lightly browned, leaving the pheasants upside down.
Blend all ingredients together except the cornflour and add to the roasting tin. Bring to the boil. Roast for 1-1 1/2 hours until cooked. Remove the pheasants. Blend the cornflour with 1tbs water and add to the sauce in the tin. Bring back to the boil, stirring until thickened.
Meanwhile, make the caramelised apples by melting the butter and sugar in a frying pan. Add the Pork Sage and Apple Seasoning and apple rings and fry until softened, turning one.
Serve with the pheasants and Cranberry & Red Wine Sauce.
Hints & Tips
1. Try making parsnip game chips by thinly slicing 1 large parsnip and shallow frying in oil.
2. Fried breadcrumbs with Schwartz Pork Sage and Apple seasoning is also an ideal accompaniment for game.
3. Roast potatoes with Schwartz Mixed Herbs and Garlic Granules taste extra special.