What a pleasant pheasant.

As I was out shooting (and missing everything except air) on Saturday, it was only right that I cooked pheasant on my return home. As luck would have it, the game keeper handed out each brace of pheasant oven ready, so there was no need to re-enact the carnage that was the boyfriend and I sorting out the birds I was given last time, within the warmth of the living room, in front of the fire (don't ever try it, we were dealing with a brace of duck, messy times). Like most ideas that seem good at the time, it wasn't.

I made space for Mr Pheasant in the freezer, and cooked Mrs Pheasant according to the Gospel that is boyfriend's Mum. I don't think she's ever shot or plucked a pheasant but she definately knows how to cook one. And so began pheasant in cider with apples and cream. Use one pheasant for two people.

Middle sister said last dish looked like sick so you get pheasant in flight.

In a suitably sized casserole dish, brown your pheasant all over in a good splash of olive oil, seasoning as you go. Add half a finely chopped onion and soften. Add a peeled, cored and sliced apple, mix in and then pour in 200ml of cider (I very nearly used the left-over-from-a-party can of Magners and realised that would not do Mrs Pheasant justice, so sacrificed a glass of the Aspalls I was slurping, only right with this dish). Lay the pheasant on its side, reduce the heat to a gentle simmer and cover. After half an hour turn your bird over and cook for another half hour at least, with the lid still on. Sometimes the bird gets nice and tender, if its an ol' bird, perhaps not, but always tasty. Pull the bird out, keep warm and stir in 150ml single cream. Carve up the pheasant in four pieces, a breast and leg per person, serve with mash and veg, and pour the delicious sauce everywhere. Be sure to gnaw the legs and lick your plate.