Instructions: Chop the onions and celery.

Quarter core and cut the apples into large pieces then toss in the lemon juice.

lightly crush the juniper berries.

Peel and finely chop the ginger.

Cut each pheasant into four portions then season and dust lightly with flour.

Melt the butter in a large flameproof casserole and brown the pheasant pieces in batches on the boiling plate until deep golden brown.

Remove and keep warm.

Place the bacon rashers in the casserole and cook on the boiling plate for 2 to 3 minutes or until golden.

Add the onions celery apples juniper and ginger.

Cook for 45 minutes.

Stir the 2 level tbsp flour into the vegetables and cook for a further 2 minutes then add the stock and cider and bring to the boil.

Return the pheasant to the casserole and cover.

Cook on the floor of the simmering oven for 1 1/2 to 2 hours or until tender.

Cook on the grid shelf on the floor of the bakking oven for 45 minutes to 1 hour or until tender.

Lift the pheasant out of the sauce and keep it warm in the simmering oven.

Strain the sauce through a sieve and return it to the casserole with the cream.

Bring to the boil and bubble on the simmering plate for 10 to 15 minutes or until syrupy.

Return the pheasant to the sauce and season.

To serve garnish the pheasant with fried apple wedges thyme sprigs and juniper berries aria accompany with potato spiders (qv).

Usually pheasants are hung to improve flavour and tenderise the meat but this can vary from bird to bird; generally the older the pheasant the longer the cooking time. If you prefer you can ask your butcher to cut the pheasant into portions for you.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.