Celeriac and Beet Tartare with Pheasant Breast

Ingredients

• 400 g beetroot
• 1 stalk Celery
• 150 g cream cheese
• 1 tbsp Crème fraîche
• 1 tbsp freshly chopped parsley
• Lemon juice
• Salt
• Pepper (freshly ground)
• 4 pheasant breasts (ready‑to‑cook, skinless, about 120 g each)
• 1 tbsp butter
• 1 tbsp Olive Oil
• 2 sprigs thyme
• thyme
• parsley

Instructions

1. 1.

   Peel the beetroot and dice it into small cubes. Set aside 4 tbsp for garnish and put the rest in a bowl. Wash and trim the celery, dice finely, and add to the bowl. Mix in the cream cheese, crème fraîche, and parsley, then season with lemon juice, salt, and pepper.

2. 2.

   Wash the pheasant breasts, pat dry, skewer them on wooden sticks, season with salt and pepper, and sear in hot butter and oil with the thyme sprigs over low heat. After 2–3 minutes flip and cook for another 2–3 minutes until done.

3. 3.

   While the meat cooks, arrange the tartare in a ring on the center of each plate, remove the ring, and scatter the remaining beet cubes around it. Place the skewered pheasant on top of the tartare, season with pepper, and garnish with fresh herbs before serving.

4. 4.

   Serve with rosemary focaccia if desired.