Roasted pheasant with Savoy cabbage, honey glazed parsnips, bread sauce and beurre noisette
Categories | Sources | Filters
Roasted pheasant with Savoy cabbage, honey glazed parsnips, bread sauce and beurre noisette
Fish recipes
Meat and poultry recipes
Main course recipes




6

Cook

Favourites

Share 
INGREDIENTS
6 whole Pheasant breast(s)
60 ml sunflower oil
26 pinch(es) Fine salt
1 whole Savoy cabbage(s)
1 whole Carrot(s)
0.5 whole Celeriac(s)
1 bulb Garlic clove(s)
0.25 bunch Flat leaf parsley
100 g Unsalted butter
75 ml Dry white wine
11 Turn Freshly ground black pepper
10 sprig fresh thyme
500 ml Semi-skimmed milk
100 g Bread
1 whole Onion(s)
4 whole Clove(s)
1 g Mace
3 pinch(es) nutmeg
6 whole Parsnip(s)
75 g Honey
 

Add to my shopping list 
DIRECTIONS
01
Preheat the oven to 200'c For the parsnips: Peel the parsnips and cut into wedges

02
Place in a baking tray with the seasoning, thyme and oil

03
Roast in the oven for 45 minutes until soft and caramelised on the edges

04
Pour on the honey, making sure all of the parsnips are coated and then return to the oven for 5 minutes

05
For the cabbage: Peel the carrots and celeriac and cut into small dice

06
Peel and finely dice the garlic

07
Cut the cabbage in half, remove the tough centre and then finely slice

08
Pick the leaves from the sprigs of thyme

09
Pick the leaves from the parsley and roughly chop

10
Heat a saucepan and add the butter

11
Next, add the carrot and celeriac and cook until soft

12
Add the garlic, cabbage, thyme leaves and seasoning and cook for a further minute

13
Pour in the white wine, cover with a lid and cook for about five minutes over a high heat until soft

14
Check the seasoning and add the flat parsley

15
For the bread sauce: Peel and quarter the onion

16
Place this in a saucepan with the milk and spices

17
Bring to the boil and then leave to cool and allow the flavours to infuse into the milk

18
Remove the crusts from the bread and tear into chunks

19
Pass the milk through a sieve into another saucepan and warm gently

20
Add the bread and stir until the sauce is smooth

21
Check the seasoning and grate in nutmeg to taste

22
Season the pheasant breasts with salt and heat a frying pan until hot

23
Add the oil and then roast the pheasant skin side down until the skin is golden brown

24
Transfer to the oven and cook for a further 6 -8 minutes until the meat is almost cooked

25
Remove from the oven and turn the pheasant breasts over in the pan to finish cooking the flesh side

26
For the beurre noisette: Heat the butter and salt in a saucepan and cook until the milk solids turn brown

27
Remove from the heat and pour into a bowl

28
To serve: Fill a stainless steel ring with the cabbage, place the pheasant on top

29
To the side of the cabbage pour on some bread sauce and carefully pile up the parsnips in the bread sauce

30
Finish the dish with the beurre noisette.

Comments

Comment