Pheasant on parsnip

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash, peel and roughly dice the soup greens. Wash herbs and shake dry. Wash the pheasant, dab dry and remove any quills and meal. Season legs with salt and pepper. Heat oil in a roasting pan and fry meat for 5-8 minutes, turning it until golden brown. Take out. Fry the soup greens, 2 stems of rosemary and 2 stems of thyme in the frying fat for approx. 3 minutes. Add the meat and deglaze with wine and stock. Cover and simmer at low temperature for about 30 minutes

2. 2

   Peel and wash parsnips and carrots, cut into halves lengthwise and cut into pieces of the same size (approx. 5 cm long). Cut the vegetables into oval oblong pieces. Clean, wash and shorten the spring onions so that approx. 3 cm of onion green remains on the onion. Cut onion greenery can be used for other purposes

3. 3

   Heat butter in a pot. Steam root vegetables for about 5 minutes, then add water so that the bottom of the pot is covered with water for about 1 cm. Season vegetables with salt and pepper and simmer covered for about 10 minutes. Add spring onions about 4 minutes before the end of the cooking time

4. 4

   Take the pheasant out of the roaster and keep it warm. Pour sauce through a sieve into a small pot. Season the sauce with salt, pepper and a little sugar. Stir the starch and 2 tablespoons of cold water until smooth and thicken the sauce a little. Arrange vegetables and pheasant and drizzle with the sauce. Garnish with remaining herbs

Nutrition Facts

KCAL
410 kcal

CARBS
12 g

FATS
19 g

PROTEINS
44 g