Pan-fried pheasant with celeriac and parsnip rösti

Pan-fried pheasant with celeriac and parsnip rösti
  • Serves icon Serves 4
  • Time icon Takes 20 minutes to make, 20 minutes to cook, plus cooling

Enjoy an easy pheasant recipe with this pan-fried dish served with a celeriac and parsnip rösti.

Nutrition: per serving

Calories
582kcals
Fat
34.3g (8.3g saturated)
Protein
37.7g
Carbohydrates
27.9g (13.4g sugars)
Salt
0.7g
Calories
582kcals
Fat
34.3g (8.3g saturated)
Protein
37.7g
Carbohydrates
27.9g (13.4g sugars)
Salt
0.7g

Ingredients

  • 1 celeriac, peeled and quartered
  • 500g parsnips, peeled and halved
  • ½ bunch of spring onions, finely sliced
  • 1 heaped tbsp plain flour
  • 1 large free-range egg
  • 5 tbsp rapeseed oil or mild olive oil
  • 1 pheasant, divided into 2 legs and 2 breasts
  • 3 shallots, finely sliced
  • 2 garlic cloves, crushed
  • 250ml dry cider
  • Knob of butter
  • 2-3 tbsp soured cream
  • Handful of fresh flatleaf parsley, finely chopped

Method

  1. Cook the celeriac and parsnip in boiling salted water for 3-4 minutes, then drain, pat dry and allow to cool. Coarsely grate them into a bowl, then mix in the spring onions, flour and egg. Season well and set aside.
  2. Heat 2 tbsp of the oil in a frying pan. Season the pheasant pieces, add to the pan with the shallots, then cook for 4-5 minutes on each side until golden brown and cooked through – you may need to cook the leg pieces for a few minutes longer. Add the garlic and cook for 1 minute. Remove from the pan, set aside to keep warm on a warm plate, covered loosely with foil.
  3. Heat a little of the remaining oil in a clean pan and fry spoonfuls of the rösti mixture over a medium heat for 4-5 minutes, turning halfway, until golden brown and crisp, adding more oil when needed. Place on a plate lined with kitchen paper and sprinkle with sea salt.
  4. Meanwhile, make a sauce. Add the cider to the pheasant pan and bubble over a medium-high heat until reduced by half, stirring to deglaze the pan. Stir in the butter, soured cream and parsley. Serve with the pheasant pieces and the rösti.

delicious. tips

  1. Try these rösti with pork steaks instead if pheasant isn’t available

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Quails with pomegranate

Try this quick and easy Middle Eastern recipe. It pairs roast marinated quails with bright...

Save recipe icon Save recipe icon Save recipe

Red cabbage recipes

Guinea fowl and red cabbage

This guinea fowl recipe for two is a gamey plate of loveliness – it’s full...

Save recipe icon Save recipe icon Save recipe

Lasagne recipes

Rabbit ragù lasagne

We’ve used rabbit in the rich ragû for its deep, gamey flavour, which stands up...

Save recipe icon Save recipe icon Save recipe

Game recipes

Braised pheasant with whisky sauce and pearl barley pilaf

Celebrate in-season game meat with this recipe for braised pheasant, a creamy whisky sauce and...

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 6 issues half price!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine