Pheasant with Turnip Vegetables
Pheasant with turnip vegetables is a recipe featuring fresh ingredients from the pheasant category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 pheasant breasts (about 120 g each)
- Salt
- black pepper (freshly ground)
- 2 tbsp Vegetable oil
- 5 sprigs thyme
- 80 ml whisky
- 200 ml poultry stock
- 400 g shallots
- 400 g turnips
- 1 tbsp butter
- 1 tsp powdered sugar
- 60 g walnut kernels
Instructions
-
1.
Preheat the oven to 100°C with both fan and top heating.
-
2.
Rinse the pheasant breasts and pat them dry. Season with salt and pepper, then sear in hot oil with thyme sprigs on both sides until golden brown. Transfer to a rack in the oven with the thyme (fat pan underneath) and roast for about 30 minutes.
-
3.
Deglaze the pan with whisky and a splash of stock. Peel and halve the shallots and turnips. In butter, lightly caramelize them while sprinkling powdered sugar. Season with salt and pepper. Add the deglazed pan juices and remaining stock, simmer for about 5 minutes until tender, then season again. Roughly chop the walnuts.
-
4.
Arrange the vegetables in bowls and place the pheasant breasts on top. Sprinkle with walnuts before serving.
