Recipe | Cider-Braised Pheasant with Shallots, Apples & Thyme

I recently received a delivery of game birds – hung, plucked, gutted – so ready for cooking. After chatting to friends about their favourite ways to eat pheasant, I decided to make an apple and cider braise. Braising the pheasant in cider helped keep the meat moist – pheasant is a fairly lean bird and ... Read more »