
About the Recipe
It is both formal and rustic and very tasty. The perfect Sunday lunch.

Ingredients
2 x Pheasant breast
6 slices of unsmoked bacon
1 large parsnip
2 large potatoes
Marinade
2 tbsps. olive oil
1/2 cup red wine
2 cloves of garlic
3 tbsps. fresh parsley roughly chopped
1 tsp salt
1/2 tsp black pepper
Avocado puree
1 avocado
juice of 1/2 lemon
1 tbsp. chopped parsley
salt to taste
Chestnut puree
150g chestnuts
30 mls double cream
pinch of cinnamon
pinch of ginger
Preparation
Make the marinade by mixing all the ingredients together. Put the pheasants breast in a shallow bowl and pour the marinade over and leave to marinade for at least one hour.
Mash up the avocado in a bowl, add the parsley, salt and lemon juice, use a hand blender to blend to a smooth consistency.
Boil the chestnuts for 5 mins, when soft strain off the liquid saving some for later, push the chestnuts through a sieve, then put the strained mixture into a pan with some of the reserved liquid, mix well and then add the cream and pinch of cinnamon and ginger, use a hand blender to blend to a smooth consistency adding more of the reserved liquid as required.
When the pheasant is ready, heat the oven to 180°C, wrap each pheasant breast in the bacon slices, put the pheasant in a roasting dish and pour over some of the remaining marinade.
Cut the parsnip into strips lengthways and then cut each of the strips into 8-10 cms pieces, put the pieces into a roasting tin in one layer, season with salt and pepper and drizzle over 2-3 tablespoons of sunflower oil. Roast the parsnips in the oven for 35-40 mins.
Cut the potatoes into cubes of approximately 1.5 cms, bring a large pan of water to the boil then add the potatoes and boil for 3 minutes. Drain and leave to one side.
When the parsnips have been roasting for around 10 mins, put the pheasant in the oven and roast for 20-25 mins
10 mins before the pheasant is ready heat 6-8 tbsps. sunflower oil in a large none stick frying pan, add the potato cubes and sauté, turning with tongs to ensure that they brown evenly.
When every is ready plate up the dish and serve.