|Pheasant||1 , jointed (Whole)|
|Cooking apples||2 Large, peeled and sliced|
|Freshly ground black pepper||To Taste|
|Double cream||150 Milliliter|
Cut the pheasant into four portions.
Melt the butter in a pan and brown the pheasant evenly.
Transfer to the Slo cooker.
Saute the apple in the remaining butter and then spoon around the pheasant.
Add the lemon juice, salt and pepper.
Cook for the recommended time.
Add the cream and stir.
Garnish with slices of unpeeled apple, sauteed in butter.