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Pheasant braised in cider
- 4 pheasant breasts (young hen breasts if possible as they won't be so tough)
- 4 large rashers, lightly smoked bacon
- 500ml/17fl oz dry cider
- 5 shallots
- knob of butter
- 1 tsp caster sugar
- 30g/1oz plain flour
- 100ml/7tbsp full fat creme fraiche
Directions:View on BBC Good Food
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