1) Remove wish bone and Truss Pheasants as for roasting.

2) Season the birds, melt some butter in a pan and place the whole Pheasants in the pan. Seal well on all sides with a little colour.

3) Peel apples core, quarter and slice them. Sauté the apples in some butter for a few min then place a layer of apples on the bottom of an oven dish with one or two sage leaves.

4) Place the Pheasants on a bed of apples and then cover with the birds with the rest of the apples. Add cider and calvados bring to boil then cover with a lid or foil. Cook in hot oven 30 mins.

5) Once cooked remove the Pheasants and allow to stand for 10 min.

6) Puree the apple with the cider and any juices that come out of the birds using a liquidizer or hand blender.

7) Finish the sauce by adding cream to apple puree, this will make a rich apple cream sauce.

8) Remove the legs from the Pheasant and then remove the breast from the carcase. Cut the drumstick and thigh in half discard the drumstick and pair the thigh with the breast as a portion.

9) Serve the Pheasant with some of the sauce and a little Game jus or gravy and a deep fried sage leaf.