1 pheasant

Two large apples

2 shallots

Duck fat or butter

Bay leaf

Two sprigs of fresh rosemary

Fresh sage leaves

300ml dry cider

100ml full fat liquid cream

Three large potatoes

Salt and Black pepper

  • Chop the pheasant into two pieces. The pheasant I was cooking was quite small so if I had cut it into more pieces, it would have cooked too quickly and been dry.
  • Par-cook the potatoes and drain.
  • Chop one of the shallots finely and sauté in large pan with approximately one teaspoon of duck fat or butter.
  • Add the pheasant and brown on all sides. Turn off the heat.
  • Peel the second shallot and leave whole.
  • Place the pheasant into a roasting bag with the whole shallot, one sprig of fresh rosemary, one bay leaf and two sage leaves, salt and pepper and a tablespoon of the cider. Tie up the bag.
  • Place the pheasant in the middle of a large roasting dish surrounded by the potatoes coated in approximately one tablespoon of warmed duck fat.
  • Roast for approximately ¾ hour at 180o.
  • Meanwhile, go back to the large pan and turn the heat back on.
  • Peel and quarter the two apples and sauté in the pan for a few minutes.
  • Add approximately 300ml of the bottle of cider. Bring to the boil then turn down the heat so that the apples are simmering.
  • After a few minutes, add the cream, salt and pepper and stir well. Heat through but do not boil. Taste and adjust the flavour, as required.
  • Remove the pheasant from the oven and remove the roasting bag.
  • Arrange the pheasant on a serving plate surround by the roasties. Spoon the apples over the meat then pour half of the sauce over everything except the potatoes.
  • Garnish with the remaining fresh herbs and serve the rest of the sauce on the side.


  • The sauce does not need to be thick, more of a jus that can be soaked up with some crusty bread.
  • I tend to use duck fat for cooking in the autumn and winter as it gives everything that Périgord cooking smell and taste.