Name: Roast pheasant, parsnip hash, baby leeks and prunes
Total time: 1 h 30 min
Ingredients: 1 pheasant, oven-ready, thighs and drumsticks removed; 1 bunch of baby leeks; 2 knobs of salted butter; 2 parsnips, peeled; 1 egg white; 1 pinch of allspice; 8 pitted prunes; 200ml of Madeira; vegetable oil, for frying; salt, to taste; pepper, to taste; 150g of butter; 4 pheasant carcasses, broken into pieces; 2 bay leaves; 1/4 bunch of thyme; 100g of onion, diced; 100g of celery, diced; 100g of carrots, diced; 1 cinnamon stick; 1 star anise; 5 allspice berries; 1/2 orange, zested; 2l chicken stock; 150ml of red wine; 50ml of Marsala wine; salt, to taste

Roast pheasant, parsnip hash, baby leeks and prunes

by Joe Fox

Ingredients

Game

1 pheasant, oven-ready, thighs and drumsticks removed

Dairy

2 knobs of salted butter
150g of butter

Spices & Dried Herbs

1 pinch of allspice
1 cinnamon stick
1 star anise
5 allspice berries

Beverages

200ml of Madeira
150ml of red wine
50ml of Marsala wine

Oils & Vinegars

vegetable oil, for frying

Fresh Meat

4 pheasant carcasses, broken into pieces

Salad & Fresh Herbs

2 bay leaves
1/4 bunch of thyme