PHEASANT WITH APPLE AND MAPLE SYRUP (serves six)

6 pheasant breasts (ask your butcher to prepare these for you)
6 Granny Smith apples, peeled and cored and chopped into quarters)
3 large shallots
1 bay leaf
sprig of thyme
4 fl oz apple cider vinegar
½ pint chicken stock
5 tsp maple syrup
1 tsp unsalted butter
olive oil s
alt and pepper

Cook the pheasant
Sear the pheasant in a pan. Cook until the meat is brown, then remove the pheasant and juice; add the shallots, apples, bay leaf, thyme, salt and pepper to a little oil and cook for three minutes.

Add the stock
Increase the heat and add the vinegar. Cook for three minutes, or until the mixture is almost dry. Add the stock and syrup and bring to the boil. Reduce the heat to just below simmering, and return the pheasant, plus the juice, and braise slowly for 15 minutes. Remove the pheasant, and the apple and bay leaf. Allow the meat to rest.

Reduce sauce
Reduce the sauce over a high heat for 10 minutes. Whisk in the butter and place the pheasant, sauce and apple on plates and serve with your favourite vegetables.