Pan-fried pheasant breast with parsnip purée, parkin and pickled brambles


First published in 2015
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Pheasant breasts


Pickled blackberries

Parsnip purée


  • 100g of parkin, or dark ginger cake

Brussels sprouts

  • 2 Brussels sprouts
  • 1 knob of butter
Begin by marinating the pheasant breasts. Mix together the marinade ingredients in a bowl and submerge the breasts in the mixture to coat. Alternatively, add the breasts and marinade ingredients to a ziplock bag, squeeze out the air and seal. Leave overnight in the fridge
To pickle the blackberries, add all of the ingredients (except the blackberries) to a pan and heat until the sugar dissolves. Allow to cool, then add the blackberries and leave to pickle for at least 1 hour. Once pickled, remove the blackberries and set aside at room temperature. Decant the liquid into a squeezy bottle
For the parsnip purée, add the sliced parsnips, cream and water to a pan, cover with a lid and cook until the parsnips are soft. Strain, reserving the cream, and add the parsnips to a blender
  • 8 parsnips, sliced
  • 200ml of cream
  • 100ml of water
Add a splash of the cooking liquor to the parsnips and blitz until smooth and silky. Season to taste and set aside
Preheat the oven to 190°C/gas mark 5
To prepare the parkin, crumble the cake into small pieces and spread out onto a baking sheet. Bake in the oven for 3-4 minutes to dry out slightly
  • 100g of parkin, or dark ginger cake
To cook the pheasant, remove the breasts from the marinade. Add the oil to a hot pan and shallow fry the breasts, skin-side down, until golden brown. Once golden, turn over the breasts and place in the oven for 5-6 minutes. Remove and rest for at least 5 minutes after cooking
  • 50ml of vegetable oil
Thinly slice the sprouts and heat a knob of butter in a small pan until it begins to foam. Add the shredded sprouts and toss to coat. Sauté for 1 minute, then remove from the heat
  • 2 Brussels sprouts
  • 1 knob of butter
To serve, arrange the sprouts in a line across the middle of each plate. Place the pheasant breasts on top of the sprouts and spoon a quenelle of parsnip purée onto each plate. Decorate with the parkin crumb and add a squeeze of the pickling liquid and a line of blackberries before serving
First published in 2015
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