About the Recipe
It is both formal and rustic and very tasty. The perfect Sunday lunch.
2 x Pheasant breast
6 slices of unsmoked bacon
1 large parsnip
2 large potatoes
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
juice of 1/2 lemon
1 tbsp. chopped parsley
salt to taste
30 mls double cream
pinch of cinnamon
pinch of ginger
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.