Enjoy an easy pheasant recipe with this pan-fried dish served with a celeriac and parsnip rösti. This could make a great alternative to Christmas dinner, too.
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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
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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.
Nutrition
- 582kcals Calories
- 34.3g (8.3g saturated) Fat
- 37.7g Protein
- 27.9g (13.4g sugars) Carbs
- 0.7g Salt
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