Slow Cooked Game in Cider

This time of year is perfect for game, a meat which we love! With pheasant in season we make the most of this foodie treat.

This dish is a meal that has evolved over time. My hubby originally cooked a pheasant dish for me when we first became a couple and this was my first taste of pheasant. You can see the original recipe on the Good Food website. Over time it has changed to our tastes.

This is what I did...

Slow Cooked Game in Cider

Ingredients

2 pheasant breasts
250g wood pigeon breasts (approx 4 - 6)
180g smoked pancetta rashers
1 red onion
300mls dry cider
2tbsp butter/margarine
2tbsp plain flour
250mls single cream or soya cream

Method

1 - Take the pheasant and pigeon breasts and wrap the pancetta rashers around them

2 - Gently saute the onions in 1tbsp of olive oil until starting to soften

3 - Place the onions and remaining oil into the slow cooker

4 - Put the pheasant and pigeon breast in the slow cooker and cook on high for 1 hour

5 - Pour over the cider and heat on high for a further hour

6 - Reduce the cooker to a low heat and cook for a further 3 hours

7 - When the breasts are cooked remove from the slow cooker and place on a hot dinner plate and cover with foil leaving to rest for 20 minutes

8 - In a pan melt the butter/margarine and add the flour to make a roux

9 - Add the cream to the cider juices in the slow cooker and gradually add the liquid to the roux, until you have the desired consistency to make a sauce stirring continuously to prevent lumps

Serve with sweet potato and black pepper mash and vegetables with the sauce over the meat.

The rich flavours from the meat and cider go together perfectly. Keep any remaining sauce for another meal, I used our leftover sauce as a substitute for gravy with our Sunday beef dinner and it was delicious.

Enjoy x

I am sharing my recipe with A Mummy Too - Recipe of the Week