Roast pheasant with cider bacon
Ingredients
- 50g butter
- 2 pheasants, cleaned
- 100g bacon lardon
- 1 onion, chopped
- 1 celery stick, chopped
- 4 sage sprigs, leaves chopped
- 2 eating apples, cored and cut into large chunks
- 500ml cider
- 300ml chicken stock
- 1 Savoy cabbage, finely shredded
- 100ml double cream
- mashed potato, to serve (optional)
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