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For the confit legs:
Remove legs and breast from pheasant. Place breast aside.
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:
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:
Boil and soften parsnips and potato and puree with butter. Finish with parsley, salt and pepper.
For the sprouts:
Blanche brussle sprouts, remove and fry off bacon until crisp. Add sprouts, balsamic vinegar, a little butter, salt and pepper and mix together.
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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