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Pan-fried pheasant with celeriac and parsnip rösti

Pan-fried pheasant with celeriac and parsnip rösti

Name: Pan-fried pheasant with celeriac and parsnip rösti
Yield: Serves 4
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

Easy
February 2011

Easy
February 2011

Test kitchen approved

Serves 4
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

Nutrition: per serving

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

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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

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.
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.
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.
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.