Braised pheasant with cranberry and apple

I used pheasant breasts for this, but you could slice/dice to make it go further, and include the legs if you like.

Slice some onions and place in casserole dish or heavy pan; peel and core two large apples, slice thickly and place on top of the onions. Add meat, then a good sploosh of cider or something similar, eg apple juice, white wine. Add 2 tbsp cranberry jelly or sauce (left over from Christmas, mine was), 1 tsp whole grain mustard, knob of butter mixed with flour to thicken and some stock. Season to taste with salt and black pepper. Cover tightly and leave to cook slowly for two - three hours until everything is tender. Finish with a dash of cream.

We had ours with some rice that needed using, which was very good; otherwise, mashed potato would be lovely, and maybe a good dark green vegetabloe such as Savoy cabbage, Brussels sprouts etc.