Pheasant with Leek and Apple Stuffing

For the pheasant with leek-apple stuffing, rinse pheasant and liver in cold water and pat dry. Cut liver into pieces. Carefully clean and rinse leeks. Cut half a stalk into rings. Wash apple, remove core. Cut apple into pieces.

Rinse thyme, reserving a small bit for garnish. Pluck off remaining leaves and chop. Cut bread into cubes. Mix apple, leek, bread, liver and thyme. Season with salt and pepper. Stuff mixture into pheasant and tuck shut.

Place pheasant in a roasting pan. Roast in preheated oven at 150 °C for a good 1 hour. 20 minutes before the end of cooking time, cover with bacon.

Clean the mushrooms dry and cut them into pieces. Heat fat in a frying pan and fry mushrooms for 5 minutes. Add the rest of the leek and cook at low temperature for 10 minutes with the lid closed.

Season with salt and pepper. Add cranberries. Arrange the pheasant with leek-apple stuffing with the vegetables on a platter and garnish with the remaining thyme.

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