Pheasant Roast with Cauliflower and Parsnip Mash
A pheasant roast served with cauliflower and a creamy parsnip mash, featuring fresh ingredients from the pheasant category. Try this dish and other recipes from Spoonsparrow!
Ingredients
- 400 g starchy potatoes
- 400 g parsnips
- Salt
- 2 pheasants (ready-to-cook, about 800 g each)
- black pepper (freshly ground)
- vegetable oil (for the roasting pan)
- 200 ml dry red wine
- 250 ml game stock
- 3 tbsp liquid honey
- 1 Shallot
- butter
- 400 g cauliflower florets
- 20 g butter
- 200 ml milk
- nutmeg
- Cress (for garnish)
Instructions
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1.
Peel and roughly cube the potatoes and parsnips, then simmer in salted water for about 20 minutes.
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2.
Preheat the oven to 200°C with both top and bottom heat.
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3.
Wash the pheasants, pat dry, season inside and out with salt and pepper, and place breast-side down in an oiled roasting pan. Roast in the preheated oven for 45 minutes, adding wine and stock gradually. Flip the birds halfway through and continue cooking until done.
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4.
Remove the pheasant from the pan, brush with honey, and place under a hot grill for 5–10 minutes.
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5.
For the sauce, peel and finely chop the shallot, sauté in 1 tbsp butter until translucent. Deglaze with the roasting liquid, reduce slightly, then blend with an immersion blender. Finish by whisking in cold butter to thicken lightly, seasoning with salt.
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6.
Wash and trim the cauliflower, cut florets into thin slices, blanch briefly in boiling salted water, drain well. Sauté in a hot pan with 1 tbsp butter until golden brown.
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7.
For the mash, strain the cooked potatoes and parsnips and press through a potato ricer. Stir in butter and warm milk, seasoning with salt and nutmeg to taste. Slice the pheasant into portions, arrange on plates alongside the mash and cauliflower, drizzle with sauce, and garnish with cress if desired.
