Breast of Pheasant in Foil with Apples – Christopher Trotter

An ideal dish for using up windfalls and as the pheasant season comes upon us!


  • 4 pheasant breasts  approx 140g each
  • butter
  • 1 shallot peeled and sliced
  • 2 medium apples cored and peeled
  • 4 sage leaves
  • 8 tblsp port or vermouth
  • double cream



  • Cut 4 pieces of foil 25 cm x 30 approx. and lightly butter the centre.
  • Sprinkle on the chopped shallot then place each breast in the middle.
  • Slice the  apples thinly and place on the top of the breasts neatly.
  • Season with salt and pepper and place a sage leaf on top.
  • Sprinkle over the port and wrap up loosely but enclosed .
  • Bake at 170 gas 3  for 20 minutes.
  • Loosen the foil enough to allow the juices to pour into a small pan. Add a couple of table spoons of double cream and simmer to just thicken slightly.
  • Season and serve with celeriac puree or braised leeks


Photo by Caroline Trotter