Pheasant with Apples and Cream

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

25g / 1oz butter

1 to 2 tbsp olive oil

1 good, fat, well-hung pheasant

1 onion, chopped

115g / 4oz piece of fat belly of pork (cut into 4 pieces) OR unsmoked bacon rashers cut into 1cm pieces

6 Bramley apples, peeled, cored and fairly thickly sliced

150ml / 5fl oz double cream

1 to 2 tbsp Calvados or Cointreau

1 to 2 tbsp dry white wine

A little ground cinnamon (optional)

Salt and freshly ground black pepper

Directions at countryside-alliance.org

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