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Roasted pheasant with balsamic brussel sprouts and parnsip puree


  • 1 pheasant

  • salt and pepper

  • 1 pint vegetable oil

  • 1 sprig of rosemary

  • streaky smoked bacon

  • water

  • 1 chopped carrot

  • 1 chopped celery stick

  • 1 chopped onion

  • 1 chopped garlic

  • handful of chopped parsley

  • 2 parsnips

  • 1 potato

  • 50g butter

  • brussel sprouts

  • streaky smoked bacon

  • 1 shot of balsamic vinegar

  • 25g butter

  • salt and pepper

  • 1 glass of red wine

  • 1 shot of cassis


  • 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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