Recipe: Pan-fried pheasant with parsnip & celeriac rosti

A simple yet delicious pan fried pheasant breast recipe, served with a super tasty celeriac and parsnip rosti. This recipe has been developed by West London Shooting School for their very own Stanbury’s restaurant. For more information on the shooting school and Stanbury’s restaurant, please visit www.shootingschool.co.uk

Ingredients

• 1 pheasant, divided into 2 legs and 2 breasts
• 1 Celeriac, peeled and quartered.
• 1 tbsp plain flour
• 600g parsnips, peeled and halved
• Spring onions finely chopped
• 1 large egg
• 3 shallots finely sliced
• 250ml of sweet dry cider
• 2 crushed garlic cloves
• 3 tbsp of soured cream
• Knob of butter
• 5 tbsp olive oil
• 150g of chopped parsley

Method

1. Cook the celeriac and parsnip in boiling salted water for 3-4 minutes, then drain, pat dry and allow to cool. Grate the parsnip and celeriac into a bowl, then mix in spring onions, flour and egg. Season with salt and pepper.
2. Add 2 tbsp of the oil to frying pan on low heat. 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 chopped 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. Lastly begin to work on the sauce by adding cider to the pheasant pan and bubble over a medium-high heat until reduced by half, stirring to deglaze the pan. Stir in the knobs of butter, soured cream and chopped parsley. Serve with the pheasant pieces and the rösti.