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.