Pheasant, Cumberland Sausage, Caramelized Braeburn Apple & Plum Jus

Method

1. In a frying pan, seal the sausage for a couple of minutes and oven bake for 10mins at 180ºC.
2. Slice a small piece off the top and core the apple, and bake alongside the sausage.
3. Season the pheasant and fry in the same pan1min each side and place in the oven with the sausage and apple for the remaining 8mins.
4. De-glaze the pan with the red wine, add the stock and reduce on a low heat for a few minutes, adding the plum segments just before serving.
5. Rest the sausage and pheasant breast for a couple of minutes, sprinkle caster sugar on the apple and glaze with blow torch or hot grill until caramelized and serve.

To Serve

Place the whole apple in the middle of the plate, with the pheasant on one side and sausage on the other, and drizzle with the jus, scattering the plum pieces.

Recommended Wine

Chateau la Liquiere, Cuvee les Amandiers, Faugeres, France (Cherry, perfumed fruit. Leather and herbs to finish)