Serves 4.
Ingredients:
Mash:
- 750g floury potatoes such as Maris Piper.
- 225g parsnips.
- 1 large Cox’s or Granny Smith’s apple, peeled, cored and cut into chunks.
- 25g butter.
- 2 tbsp crème fraiche.
- 2 tbsp each chopped fresh chives and parsley.
Pheasant:
- 15g butter, softened.
- 2 tsp plain flour.
- 4-6 pheasant breast fillets/supremes.
- 2 tsp olive oil.
- 50ml white wine.
- 200ml chicken stock.
- Root vegetable crisps to garnish.
Method:
Mash:
- Peel the potatoes and parsnips and cut into even size chunks.
- Boil in separate pans of lightly salted boiling water for 15-20 mins until tender, adding the apple to the parsnip pan for the final 5 mins.
- Drain well.
- Return to one pan.
- Stir over a low heat for 1 min to drive off the excess moisture.
- Remove from the heat and mash with butter.
- Stir in the crème fraiche, herbs and seasoning.
- Keep hot until ready to serve.
Pheasant:
- Mix the butter and flour together in a small bowl or cup.
- Set aside.
- Heat the oil in a non stick or heavy based frying pan.
- Add the pheasant breasts, skin side down and fry over a medium-high heat for 1 minute until golden brown then turn them over.
- Add the wine to the pan.
- Allow to boil rapidly for a few seconds until reduced by about two thirds.
- Pour in the stock and reduce the heat.
- Cook at simmering point for a further 5 mins until the pheasant breasts are just cooked through, then remove from the stock and keep warm.
- Turn up the heat, whisk the butter and flour mixture into the stock in small pieces, continue whisking until the sauce boils and thickens slightly.
- Serve with the sliced pheasant breasts on the mash with the wine sauce and root vegetable crisps to garnish.
Courtesy of “Game to Eat”.
