Pheasant with Apples & Cream

Simple, classic french casserole

1. 1

   Brown the phesants in half the butter in a heavy bottomed casserole on the hob. Set aside.
   Add the rest of the butter and the apples - cored and roughly chopped - to the casserole and let the apples become nice and soft.
   Push the phesants down into the apples, pouring over any left over juices, then pour over the cream.
   Cover the casserole and stick in a pre-heated over at 160c for 1hr10mins, check to see if the phesants are cooked like you would a chicken, by inserting a skewer at the thickest point of the thigh to ensure the juices are not still pink.
   Serve with simple boiled potatoes and a salad after.
   In my experience this dish needs little of no seasoning during cooking, perhaps some salt on the table.