- Portion size 4 servings
Preheat oven to 400F (200C).
Rinse pheasant and pat dry inside and out. Trim excess fat at back of cavity. Stuff body cavity with thyme sprig, onion and garlic. Place apple at mouth of cavity. Tuck wings under back; tie legs together with kitchen string. Place in roasting pan, breast side up.
In small bowl, whisk together jelly, salt, pepper, cinnamon and 1-1/2 teaspoons (7 mL) of the chopped thyme; brush 1 teaspoon (5 mL) over pheasant.
Bake in 400F (200C) oven, brushing twice with some of the remaining glaze, for 30 minutes. Cover with foil; bake, brushing once with remaining glaze, for 15 minutes longer or until juices run clear when pierced and meat thermometer inserted in thickest part of thigh registers 185F (85C). Using fork, remove apple from cavity; chop finely. Transfer pheasant to platter; tent with foil and let stand for 10 minutes.
Meanwhile, skim all but 1 tablespoon (15 mL) fat from roasting pan; place pan over medium heat. Add apple and remaining thyme; cook for about 7 minutes or until golden brown. Add brandy; cook for 30 seconds or until almost evaporated.
Sprinkle with flour; cook, stirring, for 1 minute. Whisk in stock, salt and pepper and bring to a boil, stirring, for about 4 minutes or until slightly thickened. Carve pheasant and serve with gravy.