Pan-fried pheasant with celeriac and parsnip rösti

Pan-fried pheasant with celeriac and parsnip rösti

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.

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. This could make a great alternative to Christmas dinner, too.

Nutrition: per serving

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
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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.

Nutrition

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

delicious. tips

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

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