Ingredients (Serves 6 to 8)

4 pheasants
2oz butter
6 shallots
6 eating apples, cored
brandy to taste (about 1/4 pint)
chicken stock
1/2 pint of cream


Method

Roast the birds in the oven until brown. Chop the shallots and sauté in butter until golden. Roughly chop the apples and add them to pan. Pour in some brandy and heat through thoroughly. It’s not essential to heat it enough to flambé the sauce, but you can if you wish. Make sufficient stock to cover the birds and place in a slow oven for 1 1/2 hours. Remove the birds and strip off the bones. Strain the stock, add the brandy and apples. Reduce a little and add the cream to finish.