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Pheasant Supreme with Parsnip & Apple Mash

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Pheasant with Parsnip and Apple Mash

With the game season coming to an end there isn’t much time left to enjoy thedelights of pheasant. This week’s recipe pairs it with a tasty parsnip and applemash served with savoy cabbage from Roy and Rita’s farm. Pheasant is a lean birdmaking it a healthy alternative to other meats.

Ingredients

For the mash:


500g maris piper potatoes

250g parsnips

1 large apple - cored and cut into chunks

Knob of butter

Glug of milk

 

For the pheasant:

10g butter softened
1 tbsp plain flour

2 pheasant supremes

2 tsp olive oil

50ml white wine

150ml chicken stock


Serve with steamed savoy cabbage. Add a knob of butter and seasoning to taste.

Method

1. For the mash: Peel the potatoes and parsnips, cutinto even size chunks. Boil in separate pans of lightly salted boiling waterfor 15-20 mins until tender, adding the apple to the parsnip pan for the final5 mins drain well.

2. Return to one pan. Stir over a low heat for 1 min todrive off the excess moisture. Remove from the heat and mash with butter, milkand seasoning. Keep hot until ready to serve.

3. For the pheasant: Mix the butter and flour togetherin a small bowl or cup. Set aside. Heat the oil in a non-stick or heavy basedfrying pan. Add the pheasant breasts, skin side down and fry over a medium-highheat until golden brown. Turn over. Add the wine to the pan. Allow to boilrapidly for a few seconds until

reduced by about two thirds.

4. Pour in the stock and reduce the heat. Cook at simmeringpoint for a further 5 mins until the pheasant supremes are just cooked through,then remove from the stock and keep warm.

Turn up the heat, whisk the butter and flour mixtureinto the stock in small pieces, continue whisking until

the sauce boils and thickens slightly.



Showing 1 to 6 of 6 items

  • Picture of Maris Piper Potatoes (1kg)
    £1.00
    Qty.

    From Ansi McCready of Jacobs Farm in Heybridge, Essex


    Great all-rounder - Good for chips, roast, wedges, mash, boiling and jackets.


    Vegan, Pesticide free

  • Picture of Parsnips (500g)
    £1.69
    Qty.

    From Perry Court Organic Vegetables, Garlinge Green, Canterbury


    Organic, Vegan

  • Picture of Parsnips (1kg)
    £3.09
    Qty.

    From Perry Court Organic Vegetables, Garlinge Green, Canterbury


    Organic, Vegan

  • Picture of Maris Piper Potatoes (3kg)
    £2.60
    Qty.

    From Ansi McCready of Jacobs Farm in Heybridge, Essex


    Great all-rounder - Good for chips, roast, wedges, mash, boiling and jackets.


    Vegan, Pesticide free

  • Picture of Savoy Cabbage (1/2)
    £0.69
    Qty.

    From Walmestone Growers, Wingham, Kent


    Vegan

  • Picture of Savoy Cabbage
    £1.19
    Qty.

    From Walmestone Growers, Wingham, Kent


    Vegan


Showing 1 to 6 of 6 items
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Testimonials

Thanks so much for supplying us with such delicious, nutritious food in 2017. I was diagnosed with breast cancer in February this year and have had chemo, surgery and radiotherapy, which I finally finished this morning! During treatment I have had much less energy than usual and so have spent more time at home.

Carmel, EC1

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