Heat half the butter and all the oil in a large non-stick frying pan until very hot.

Season the pheasants, and brown them in the hot frying pan over a high heat until brown, about 1-2 minutes on each side. Set aside in the slow cooker or casserole dish.

Heat the remaining butter in the unwashed frying pan, add the onions and fry until they are tender and their wetness has evaporated, about 10-15 minutes.

Sprinkle in the flour and gradually blend in the apple juice and stock. Bring to the boil, stirring and season with salt and pepper. Pour the sauce over the birds, cover and cook on slow cooker setting low for 5-6 hrs or in on oven (150℃) for 3-4 hrs. Until the meat is just cooked through – don’t overcook!!

Half way through cooking, add the apple wedges.

Remove the birds and apple wedges from the cooking dish and place in a warmed serving dish and cover with foil.

Transfer the cooking sauce to a saucepan - Stir in the double cream and lemon juice, check the seasoning.

Carve the birds and place in serving dish and then pour over the finished sauce.

 COOKING TIP

 If you haven’t game stock, use chicken stock. For a special occasion, prepare a few more apple wedges and fry in butter. Serve alongside the pheasant as a garnish.

This dish is wonderful served with mash and braised red cabbage