Christmas Pheasant Breast with Parsnip Puree
Ingredients
- For the puree
- 400 grams starchy potatoes
- 400 grams Parsnips
- 20 grams butter
- 200 milliliters milk
- salt
- Nutmeg
- For the pheasant
- 4 Pheasant breast (about 150 grams or 5 ounces each)
- salt
- freshly ground peppers
- 2 Tbsps butter
- Pine sprig
- 1 shallot
- 1 splash dry white wine
- 100 milliliters Game stock
- 200 milliliters Whipped cream
- 2 stems Lavender
- for garnish
- Lavender
Preparation steps
For the puree, peel the potatoes and parsnips, coarsely chop and cook in boiling salted water until tender, about 20 minutes.
Preheat the oven to 140°C (approximately 300°F). Arrange pine sprigs on a baking sheet.
For the pheasant, rinse the breasts, pat dry, season with salt and pepper and fry in 1 tablespoon of hot butter on all sides. Remove from the pan and place on top of the pine sprigs. Bake in the preheated oven for 10-15 minutes to finish cooking.
For the sauce, peel the shallots, chop finely and sauté until translucent in the remaining butter. Deglaze with the wine, add the stock, simmer for a few minutes, then puree with a stick blender. Add the cream and sprinkle with lavender flowers. Season with salt.
For the puree, drain the parsnips and potatoes and press through a potato ricer. Stir in the butter and hot milk with a wooden spoon and season with salt and nutmeg. Spread the puree on warm plates and lay the sliced pheasant on top. Drizzle some sauce over each and serve garnished with pine sprigs and lavender.
