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Pheasant supremes with sage and onion fritters, caramelised apples and Calvados sauce

Andrew Nutter from Good Food Live
For a real treat, try Andrew Nutter's luxurious game bird recipe, a wonderful mixture of flavours and textures.

Pheasant supremes with sage and onion fritters, caramelised apples and Calvados sauce

Method

1. Place the pheasant in a bowl and add the garlic, sage, rosemary, thyme, olive oil and peppercorns. Cover and marinate in the refrigerator overnight.

2. To make the fritters, heat the olive oil in a small frying pan. Add the onion and garlic and fry gently for 2-3 minutes. Add the sage, mixing well.

3. Mix the onion mixture into the mashed potato. Season with salt and freshly ground pepper.

4. Lay out a sheet of spring roll pastry. Place a teaspoonful of the potato mixture in the bottom corner of the pastry sheet. Brush the edges with some beaten egg. Roll the pastry over the filling to form a little parcel. Repeat the process until all the potato mixture has been used up.

5. To cook the apples, heat the butter in a frying pan and sauté the apples until slightly coloured. Add the sugar and cinnamon to taste and set aside.

6. To cook the pheasant preheat the oven to 180ºC/gas 4.

7. Heat a heavy-based frying pan until very hot. Add the pheasant supremes, skin side-down. Fry until golden brown, turn over, reduce the heat and cook gently until the pheasant is nearly cooked through. Season with salt and freshly ground pepper.

8. Transfer the pheasant supremes and place in a roasting tray with the browned apple. Roast the pheasant and apple for 10-15 minutes until cooked through.

9. Meanwhile, cook the fritters. Heat the oil for deep frying in a wok or deep fat-fryer. Deep-fry the fritters in batches until golden-brown, remove with a slotted spoon, drain on kitchen paper, place on a baking sheet and place in the oven to keep warm.

10. Pour off any excess fat from the frying pan used for the pheasants and return the pan to the heat. Add the Calvados and red wine. Cook briskly until reduced by half.

11. Add the stock and cook briskly until reduced by half. Stir in the cream and simmer for 2-3 minutes. Season with salt and freshly ground pepper. Pass the Calvados sauce through a sieve, if needed, return to the pan and whisk in the butter over a low heat.

12. Place the pheasant supremes, fritters and caramalised apple on a serving plate. Drizzle around the Calvados sauce and serve at once.

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Serves: 4

Prep: 30 min, plus overnight marinating.
Cook: 30 min

Ingredients

For the marinade:

4 pheasant supremes
1 garlic clove, chopped
a few leaves of Sage, shredded
a few sprigs of fresh rosemary, chopped
a few sprigs of Thyme, chopped
6 tbsp Olive oil
a few peppercorns

For the sage and onion fritters:

1 tbsp Olive oil
1 onion, finely chopped
1 garlic clove, chopped
a few leaves of Sage, chopped
2 Desirée potatoes, peeled, boiled and mashed
1 packet of spring roll wrappers
1 egg, beaten
vegetable oil, for deep frying