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

Ingredients

Game

  • 4 pheasant breasts

Oils & Vinegars

  • 50ml of vegetable oil
  • 100ml of rapeseed oil
  • 200ml of red wine vinegar

Fruit & Vegetables

  • 1 tbsp of juniper berries, crushed
  • 200g of blackberries
  • 8 parsnips, sliced
  • 2 Brussels sprouts

Salad & Fresh Herbs

  • 1 tbsp of thyme, chopped
  • 1 bay leaf

Store Cupboard

  • salt
  • pepper
  • 150g of caster sugar
  • salt

Beverages

  • 35ml of water
  • 100ml of water

Spices & Dried Herbs

  • 3 star anise
  • 1/2 tsp pink peppercorns
  • 1 cinnamon stick

Dairy

  • 200ml of cream
  • 1 knob of butter

Bakery

  • 100g of parkin, or dark ginger cake