Stuffed Pheasant With Crab Apple Jelly

Stuffed Pheasant With Crab Apple Jelly


  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh parsley
  • 250g (8oz) sausage meat
  • Zest of 1 lemon
  • 75g (3oz) apricots, chopped
  • 150g (5oz) chestnuts, chopped
  • 1 cock pheasant, boned
  • 75g (3oz) butter
  • 4 rashers of bacon
  • 1 tablespoon flour
  • 150ml (5fl oz) chicken stock
  • Salt and freshly ground black pepper


For The Crab Apple Jelly

  • 2kg (4lb) crab apples
  • 500g (1lb) sugar
  • Juice of 1 lemon


To Serve: Peas and Roasted Vegetables

First make the jelly.  Put a small plate in the fridge to chill.  Place the fruit in a saucepan and cover with water.  Bring to the boil, then simmer for 30 minutes, until the fruit starts to soften.  Strain through a jelly bag for a few hours or overnight.  When all the liquid has dripped through the bag, put it into a pan with the sugar and lemon juice and place on a medium heat.  Bring to the boil, then simmer for about 45 minutes.  Check for setting point, then skim off any scum.  Pour the jelly into sterilized jars, seal and refrigerate.  It will keep for 2 - 3 months.

Preheat the oven to 200°C (400°F), Gas Mark 6.  Put the herbs, sausage meat, lemon zest, apricots and chestnuts into a bowl and mix together.   Stuff your pheasant with the mixture and put it into a roasting tray on a rack.  Smear the butter over the bird and over the breast with bacon rashers.  Roast for 45 minutes, then transfer the bird to a serving plate to keep warm.

Stir the flour into the pheasant juices in the tray, then mix in the stock and 2 tablespoons of the crab apply jelly.  Place on a high heat for 2 - 3 minutes, stirring constantly with a whisk.  Season the sauce with salt and pepper.

Serve the pheasant with peas, roasted vegetables and the sauce.