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Pot-roast pheasant with cider & bacon
- 50g butter
- 2 pheasants , cleaned
- 100g bacon lardons
- 1 onion , chopped
- 1 celery stick, chopped
- 4 sage sprigs, leaves chopped
- 2 eating apples , cored and cut into large chunks
- 500ml cider
- 300ml chicken stock
- 1 Savoy cabbage , finely shredded
- 100ml double cream
- mashed potato , to serve (optional)
DirectionsView on BBC Good Food
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