Pheasant is inexpensive and readily available in season (October until Feb). We used to get a brace or two from our friend Oscar who used to go beating. These days we get them from the covered market in Oxford or from our local butcher in Thame. They are invariably sold as a brace, one cock and one hen.
We prepare them “Normandy style”, browned in rape seed oil and butter, then pot roasted in cider with apples and finished with double cream; served here on steamed cabbage, seasoned with ground white pepper.
Pot Roasted Pheasant
