1 Pheasant (2 lbs) or 2 - 100g breasts 3 rashers bacon 1 small onion, chopped 1 tbsp vegetable oil 5 fl oz cider 5 fl oz Oxo chicken stock 2 eating apples 1 oz Butter
Wrap pheasant in bacon, secure . Place pheasant in slow cooker. Fry onions in oil until soft. Add sliced carrots. Pour in cider and stock, bring to boil. Pour over pheasant. Cook on Low for 6 hours. Remove pheasant, leave to stand. Fry sliced apples in butter 5 mins. Stir thickener into slow cooker. Pour gravy over pheasant and serve with the apples and vegetables of choice.