Featured Recipe: Braised Pheasant served on creamy cider vegetables - Pure North - Original Cider

  • 23 September 2020
  • Moor Market


  • 4 pheasant breasts
  • 400ml cider
  • 6 slices smoked bacon, diced
  • 5 shallots, sliced
  • 1 leek, sliced
  • 1 tsp Dijon mustard
  • 1 tbsp butter
  • 30g plain flour
  • 100ml crème fraiche
  • 1 tbsp oil
  • Salt and pepper


  1. In a saucepan melt the butter then add the bacon, leeks, shallots and the 150ml cider, then stir in Dijon mustard and season. Bring to a boil and then reduce to a gentle simmer for 20minutes.
  2. In a large frying pan, heat the oil and then sear the pheasant breasts, add 250ml of cider to the pan and reduce the heat. Leave to gently simmer
  3. Once the vegetables and bacon are cooked stir in the flour to thicken, then mix in the crème fraiche and warm through. Once warm place on the plate and serve the pheasant on top.

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