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Roasted pheasant with balsamic brussel sprouts and parnsip puree



  • For the confit legs:

  • 1.

    Remove legs and breast from pheasant. Place breast aside.

  • 2.

    Season legs with salt and pepper, place in a deep sided pot, cover with vegetable oil and put on a low heat on the hob and cook gently for an hour.

  • For the stock:

  • 1.

    Place a sprig of rosemary on top of the pheasant and wrap with the bacon. Cover carcass with water, carrots, celery, onion, garlic, parsley stalks – bring to the boil and simmer for 40 minutes. Strain and reduce by half.

  • For the puree:

  • 1.

    Boil and soften parsnips and potato and puree with butter. Finish with parsley, salt and pepper.

  • For the sprouts:

  • 1.

    Blanche brussle sprouts, remove and fry off bacon until crisp. Add sprouts, balsamic vinegar, a little butter, salt and pepper and mix together.

  • 2.

    To serve, pan fry pheasant breast on both sides for 7-8 minutes.  Remove from pan and allow to rest. Deglaze pan with red wine and cassis. Add stock and reduce by 2/3. Serve vegetables, confit leg, breast and serve with cassis jus.

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Andrew Graham

Shiraz, Merlot and Grenache are the best wines to pair with Roasted pheasant with balsamic brussel sprouts and parnsip puree.


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