Ingredients and method may vary slightly on live TV show
4 pheasant crowns
2 bay leaves
1 tbsp black peppercorns
1 onion quarters
2 tbsp olive oil
25g unsalted butter
1 tbsp flour
75ml red wine
200ml good quality beef stock
1 tbsp redcurrant jelly
Forthe red cabbage
2 tbsp olive oil
1 medium red cabbage, finely sliced
1 large Bramley apple peeled, cored and diced
1 cinnamon stick
1 star anise
100g dark brown sugar
150ml red wine vinegar
First make the cabbage. Heat the oil in a large pan with a lid. Add the cabbage and cook for 5 minutes until starting to wilt. Then add the apple, raisins and spices. Pour in the sugar and vinegar. Bring to a simmer and stir well to dissolve the sugar then cover with a lid and simmer for 30 minutes or until the liquid has reduced and the cabbage is soft and sticky. If the pan becomes too dry, add a little red wine or water.
Pre heat the oven to 200C.
Whilst the cabbage is cooking, bring a pan of water to the boil. Add the bay leaves, peppercorns and onion. Place the pheasant crowns in the water, then simmer gently for 4 minutes.
After 4 minutes, remove the pheasants from the pot and place on a plate. Pat the skin dry with a little kitchen paper.
Heat a frying pan on a high heat and add the oil and butter. Fry the pheasant crowns for 4 minutes so that they take on a good colour, basting them in the oil as you go. Sit the crowns up, (breast side up) and place in the oven for 4 minutes.
Remove from the oven and place on a board. Leave to rest for 4 minutes.
Place the pan back on the heat, pour off a little of the excess fat and stir in the flour. Cook for 1 minute then add the red wine to the pan. Bring to the boil then stir in the stock and redcurrant jelly. Simmer and season to taste.
Season the crowns with a little salt and pepper then serve with roast potatoes, cabbage and your sauce.